1 pound chili sauce
12 ounces water
8 ounces onion, chopped
7 ounces honey or brown sugar
1 1/2 ounces worcestershire sauce
1 1/2 ounces red wine vinegar
4 cloves garlic, minced
1 tablespoon dry mustard
2 teaspoons lemon pepper
1 1/2 teaspoons ground ginger
8 pounds American lamb boneless leg, cut in 1-inch cubes
4 large red bell peppers, cut into 1-inch cubes
4 large green bell peppers, cut into 1-inch cubes
4 large yellow bell peppers, cut into 1-inch cubes
15 small new potatoes, cooled, cut in eights
3 cups small whole onions, cooked
80 bamboo skewers soaked in water (6-inch)
Servings: 40
1. In large pan, combine chili sauce, water, onion, honey or brown sugar, Worcestershire sauce, vinegar, garlic, dry mustard, lemon pepper and ginger. Add lamb, peppers, potatoes, onions; toss to coat. Refrigerate for 24 hours.
2. Remove ingredients from marinade. Thread skewers with a red pepper, lamb cube, yellow pepper, onion, lamb cube, potato and green pepper.
3. Broil or grill for 6 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
12 ounces water
8 ounces onion, chopped
7 ounces honey or brown sugar
1 1/2 ounces worcestershire sauce
1 1/2 ounces red wine vinegar
4 cloves garlic, minced
1 tablespoon dry mustard
2 teaspoons lemon pepper
1 1/2 teaspoons ground ginger
8 pounds American lamb boneless leg, cut in 1-inch cubes
4 large red bell peppers, cut into 1-inch cubes
4 large green bell peppers, cut into 1-inch cubes
4 large yellow bell peppers, cut into 1-inch cubes
15 small new potatoes, cooled, cut in eights
3 cups small whole onions, cooked
80 bamboo skewers soaked in water (6-inch)
Servings: 40
1. In large pan, combine chili sauce, water, onion, honey or brown sugar, Worcestershire sauce, vinegar, garlic, dry mustard, lemon pepper and ginger. Add lamb, peppers, potatoes, onions; toss to coat. Refrigerate for 24 hours.
2. Remove ingredients from marinade. Thread skewers with a red pepper, lamb cube, yellow pepper, onion, lamb cube, potato and green pepper.
3. Broil or grill for 6 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
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