LAMB KABOBS

INGREDIENTS

500 grams  leg of lamb (closely trimmed,

and cut into 11/2-inch cubes)

1 package medium mushroom caps

1 medium red onion, cut into 1-inch thick slices

1 small yellow zucchini squash, cut diagonally into 1-inch slices

1 green pepper, seeded and cut into 1-inch cubes

1 yellow pepper, seeded and cut into 1-inch cubes

1 fresh pineapple, cored and cut into 1-inch thick triangular wedges

12 skewers

fresh mint sprigs for garnish

Marinade

2 tablespoons extra virgin olive oil

2 tablespoons minced garlic

1 cup minced fresh mint leaves

5 tablespoons brown sugar

3 tablespoons soy sauce

2 tablespoons lemon zest

1  teaspoons minced fresh ginger

1 tablespoon coarse ground black pepper

1 teaspoon salt

Method

Mix marinade ingredients together. Divide in two. Place lamb cubes in half of marinade. Place vegetables in half of marinade. Cover both and place in refrigerator and marinate at least 2 hours. If using wooden skewers, place them in a shallow dish and cover with water while meat and vegetables are marinating. This prevents the skewers from charring on the grill. Remove meat from marinade and place on 6 skewers. Remove vegetables from marinade and alternate on 6 skewers. Place skewers on grill over well-heated coals or medium fl ame gas grill. Adjust fl ame on gas grill to prevent fl are-ups. Turn 2 to 3 times until lamb reaches desired doneness, approximately 10 to 15 minutes. Vegetable skewers may require less cooking time. Garnish with fresh mint sprigs.