1 1/2 pound boneless American Lamb leg or shoulder, cut into 1-1/4-inch cubes
1/2 cup honey
1/2 cup red wine or chicken broth
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 pear or apple wedges
12 pineapple wedges (skins on)
12 orange wedges (skins on)
12 banana chunks (peel on)
12 inch bamboo skewers, soaked in water
Servings: 8
1. Arrange lamb cubes in shallow glass baking dish.
2. In small bowl, thoroughly blend honey, wine or broth, oil, garlic, oregano, salt and pepper. Reserve 1/3 cup glaze for basting. Pour over lamb. Cover and refrigerate several hours or overnight, turning occasionally. Remove lamb from marinade and discard marinade.
3. On skewers, alternate lamb, pear or apple, pineapple, orange wedges and banana chunks. Broil 4 to 5 inches from heat source for 13 to 16 minutes, brushing frequently with glaze and turning to brown evenly.
1/2 cup honey
1/2 cup red wine or chicken broth
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 pear or apple wedges
12 pineapple wedges (skins on)
12 orange wedges (skins on)
12 banana chunks (peel on)
12 inch bamboo skewers, soaked in water
Servings: 8
1. Arrange lamb cubes in shallow glass baking dish.
2. In small bowl, thoroughly blend honey, wine or broth, oil, garlic, oregano, salt and pepper. Reserve 1/3 cup glaze for basting. Pour over lamb. Cover and refrigerate several hours or overnight, turning occasionally. Remove lamb from marinade and discard marinade.
3. On skewers, alternate lamb, pear or apple, pineapple, orange wedges and banana chunks. Broil 4 to 5 inches from heat source for 13 to 16 minutes, brushing frequently with glaze and turning to brown evenly.
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