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1 can (6 oz) frozen orange juice concentrate
1/2 cup honey
1/4 cup chopped crystallized ginger
3/4 tsp. marjoram leaves
2 lb boneless lamb or veal, cut into 1" cubes
1 medium acorn squash, cut into 2" pieces
4 medium apples, quartered
Mix orange juice concentrate, honey, ginger and marjoram. Place meat in shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate several hours, turning meat occasionally.
Cook squash in 1" boiling salted water (1/2 tsp. salt to 1 cup water) 10 minutes; drain. Remove meat from marinade; reserve marinade.
On 6 skewers, alternate meat, squash and apples. Place on grill 3" from medium colas. Cook 30 minutes or until meat is brown and squash and apples are tender, turning and basting frequently with reserved marinade.
4 servings.
1/2 cup honey
1/4 cup chopped crystallized ginger
3/4 tsp. marjoram leaves
2 lb boneless lamb or veal, cut into 1" cubes
1 medium acorn squash, cut into 2" pieces
4 medium apples, quartered
Mix orange juice concentrate, honey, ginger and marjoram. Place meat in shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate several hours, turning meat occasionally.
Cook squash in 1" boiling salted water (1/2 tsp. salt to 1 cup water) 10 minutes; drain. Remove meat from marinade; reserve marinade.
On 6 skewers, alternate meat, squash and apples. Place on grill 3" from medium colas. Cook 30 minutes or until meat is brown and squash and apples are tender, turning and basting frequently with reserved marinade.
4 servings.
