Lamb, Pepper and Pineapple Kebabs

Name: Lamb, Pepper and Pineapple Kebabs
Yield: Makes 10–12 kebabs
Cuisine: Americas
Ingredients: 4 tbsp malt vinegar; 175 ml (6 fl oz) pineapple juice; 115 g (4oz) molasses sugar; salt and pepper; 750 g (1 lb 10 oz) lamb neck fillet, trimmed and cut into 3 cm (1¼ in) chunks; 2 large red peppers, deseeded; 2 large green peppers, deseeded; 2 red onion(s); 1 fresh pineapple; 3 large bananas (not too ripe) sunflower or groundnut oil, for brushing

Preparation info

Makes
10–12
kebabs

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This is really easy and I’m dedicating it to my student friends everywhere because it’s fast, and it’s cool. You’ll need a dozen wooden skewers.

Ingredients

175 ml (6 fl oz) pineapple juice
4 tbsp malt vinegar<

Americas
Dinner
Gluten-free

Method

Wash the meat and pat it dry with kitchen paper. Mix the pineapple juice, vinegar, sugar and seasoning together. Put the lamb into a bowl and pour half the marinade over it. Cover and put in the fridge for an hour or up to 4 hours.
Soak the wooden skewers in cold water for at least 30 minutes before cooking the kebabs to help prevent them from burning.
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