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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 |
