Easter Recipes from Razzle Dazzle Recipes
Grilled Lamb Cubes with Pineapple
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Grilled Lamb Cubes with Pineapple

1 lb. boneless leg of lamb, cut into 1-inch cubes

1 medium pineapple, peeled, cored and cut into 1-inch cubes, juice reserved

For the marinade:

1/3 c. olive oil

2 T. reserved pineapple juice

1 clove garlic, minced

1/2 t. ground cumin

1/4 t. cayenne

1/2 t. salt

1/2 t. freshly ground black pepper

Place the lamb in a shallow, nonreactive bowl. Combine the marinade ingredients and pour over the lamb, stirring to coat well. Let the lamb marinate at room temperature for 2 hours or in the refrigerator for up to 8 hours.

Preheat the broiler or grill until very hot. Thread the lamb and pineapple cubes on 6-inch skewers and brush with the marinade remaining in the bowl. Place the skewers on the grill or 6 inches from the broiler source and cook for about 8 minutes, turning every so often. Makes 4-6 servings.

From ``Sweet Onions and Sour Cherries'' by Jeanette Ferrary and Louise Fiszer


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