Lamb Satay

8 ounces boneless American Lamb leg or shoulder
1 small red apple, cut into thin wedges
8 6 inch bamboo skewers, soaked in water
SATAY MARINADE:
1/4 cup frozen apple juice concentrate, thawed
1 tablespoon olive oil
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/8 teaspoon red pepper sauce
1/4 cup red wine vinegar
1 tablespoon molasses
1/2 teaspoon chili powder
1 clove garlic, finely chopped
1/8 teaspoon salt
PEANUT SAUCE:
1/3 cup teriyaki sauce
1/3 cup creamy peanut butter
1/4 cup frozen apple juice concentrate, thawed
1/4 teaspoon red pepper sauce
1 teaspoon ground ginger
Servings: 8
1. Cut lamb into thin strips, about 1/4-inch thick, 1-inch wide and 2 to 3 inches long. Place in a sealable plastic bag. Combine Satay Marinade ingredients; pour over lamb strips. Close bag and refrigerate for 2 to 24 hours.

2. Remove lamb strips from marinade. Dip apple slices in marinade; discard marinade. Thread several lamb strips on 8 skewers, weaving accordion-style.

3. To Broil: Cook 4 inches from heat source for 4 minutes. Place an apple wedge on end of each skewer. Turn kabobs over. Broil 3 to 4 additional minutes or to desired degree of doneness.

4. To Grill: Cook over medium-hot coals. Grill 4 inches from coals for 4 minutes. Place an apple wedge on end of each skewer. Turn kabobs over. Grill 3 to 4 additional minutes or to desired degree of doneness.

5. Serve hot kabobs with Peanut Sauce.

6. Peanut Sauce: In bowl, combine ingredients. Wisk until well blended.