Marinated in a minty, citrus herb marinade, cubes of lamb are threaded onto skewers with bell pepper, pineapple and mushrooms, and grilled.
1/4 cup vegetable oil
2 tablespoons lemon juice
1/4 teaspoon crushed dried basil
1/4 teaspoon crushed dried marjoram
1/4 teaspoon crushed dried rosemary
1/4 teaspoon crushed dried mint
1/8 teaspoon ground black pepper
1 clove garlic, crushed
1 pound lamb, cut into 1-inch cubes
1 green bell pepper, seeded and cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 (8-ounce) can pineapple chunks, drained (or use fresh pineapple)
1/4 pound whole mushrooms
- Prepare a marinade by mixing together oil, lemon juice, basil, marjoram, rosemary, mint, pepper and garlic. Marinate lamb 3 to 4 hours.
- Once meat has finished marinating preheat barbecue grill.
- Skewer meat with green bell pepper, onion, pineapple chunks and mushrooms.
- Cook about 4-inches from coals 15 to 20 minutes, turning occasionally, or until tender.
Makes 4 servings.