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Barbequed Lamb Kebabs
Ingredients
600 - 700g lean leg or shoulder lamb, cubed
1 kiwifruit
2 cloves garlic, crushed
2 tbsp dark soy sauce
2 tbsp dry sherry
1 tbsp olive or other oil
� tsp sugar
Fresh ground black pepper
Method:
Scoop the flesh from the kiwifruit and mash well until smooth.
Mix with the remaining ingredients and cubed lamb. Stir, cover and leave at room temperature for about 20 minutes - maximum 1 hour.
(Kiwifruit acts as a tenderiser and if mixed with meat for several hours can make it too soft.)
Drain lamb and thread on skewers (Soak bamboo skewers well in water first to reduce risk of charring during cooking).
Barbecue or grill kebabs on high heat for 5-7 minutes, turning skewers to brown lamb on all sides. Do not over-cook.
Serves 4-5