In a shallow baking dish, place the lamb in the beer and
marinate in the refrigerator for 2 hours.
1 lb boneless lamb loin,
cut into 1" cubes
1 c beer
2 onions, peeled and cut
into wedges
2 bell peppers, seeded and cut into 8 equal squares
8 pineapple wedges
8 plum tomatoes
1/3 c jalapeño-flavored vodka
Whole wheat pita bread
Makes 4 servings
Thread the lamb, onions, peppers, pineapple, and tomatoes
onto four skewers, and cover with cooking spray. Grill over high
heat for 10 minutes or until the lamb is tender. Move the
kebabs away from the grill, place them on an ovenproof dish,
drizzle with vodka, then ignite (see "How to Light Your Fire" for
warning and torching instructions). When the flames die, slide
each kebab into a pita and serve.
marinate in the refrigerator for 2 hours.
1 lb boneless lamb loin,
cut into 1" cubes
1 c beer
2 onions, peeled and cut
into wedges
2 bell peppers, seeded and cut into 8 equal squares
8 pineapple wedges
8 plum tomatoes
1/3 c jalapeño-flavored vodka
Whole wheat pita bread
Makes 4 servings
Thread the lamb, onions, peppers, pineapple, and tomatoes
onto four skewers, and cover with cooking spray. Grill over high
heat for 10 minutes or until the lamb is tender. Move the
kebabs away from the grill, place them on an ovenproof dish,
drizzle with vodka, then ignite (see "How to Light Your Fire" for
warning and torching instructions). When the flames die, slide
each kebab into a pita and serve.
