Sweet And Sour Lamb Kebabs

Total Time: 37 mins Preparation Time: 12 mins Cook Time: 25 mins

Ingredients

• 1 (2 lb) boneless lamb, cut into 40 1 inch pieces (shoulder or butt is nice)
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon dried hot chili flakes
• 1/4 cup canola oil
• 1/4 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons brown sugar
• 2 teaspoons soy sauce
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/2 teaspoon sesame oil
• 1 (5 lb) ripe pineapple, peeled,cored and cut into 30 wedges
• 1 pint cherry tomatoes
• 3 green bell peppers, cut into 1 inch chunks

Recipe

• 1 in a large bowl whisk together the balsamic vinegar, garlic, chili flakes and canola oil-add lamb chunks, toss well, and if you have a freezer bag pour into that-remove as much of the air as you like and place in the fridge overnight-turnning a few times.
• 2 at this point you can also freeze for later use.
• 3 if using wooden skewers pre-soak 1 hour before using, and you will need 14.
• 4 in a large bowl whisk together the ketchup, vinegar, brown sugar, soy, ginger, salt and sesame oil.
• 5 preheat your grill to medium high.
• 6 skewer the lamb, pineapple, tomatoes and peppers, repeat until all skewers are done.
• 7 brush skewers with the ketchup/soy sauce and place kebabs on grill, basting often and turning twice.
• 8 test one for lamb doneness.