1 pound American Lamb boneless leg or shoulder, cut into 1-1/4-inch cubes
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons olive oil
2 tablespoons dried rosemary, crushed
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/2 firm cantaloupe or pineapple, peeled and cut into 1 to 2-inch pieces
16 green onions, cut into 2-inch pieces
8 twelve-inch bamboo skewers, soaked in water
Servings: 4
In bowl, combine vinegar, oil, water, rosemary, garlic, cumin, salt, peppers and coriander. Reserve 1/4 cup for basting. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 6 to 8 hours. Drain meat cubes; discard marinade. Thread lamb, cantaloupe or pineapple and green onion onto skewers. Brush with reserved marinade. Grill over medium-hot coals. Broil 4 inches from heat source. Cook for 12 to 18 minutes or to desired degree of doneness. Turn several times and brush with marinade.
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons olive oil
2 tablespoons dried rosemary, crushed
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/2 firm cantaloupe or pineapple, peeled and cut into 1 to 2-inch pieces
16 green onions, cut into 2-inch pieces
8 twelve-inch bamboo skewers, soaked in water
Servings: 4
In bowl, combine vinegar, oil, water, rosemary, garlic, cumin, salt, peppers and coriander. Reserve 1/4 cup for basting. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 6 to 8 hours. Drain meat cubes; discard marinade. Thread lamb, cantaloupe or pineapple and green onion onto skewers. Brush with reserved marinade. Grill over medium-hot coals. Broil 4 inches from heat source. Cook for 12 to 18 minutes or to desired degree of doneness. Turn several times and brush with marinade.
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