1 kg (2 lb) lamb from leg or shoulder
2 green capsicums
2 red capsicums
3 small white onions
1 cup pineapple pieces
salt
2 green capsicums
2 red capsicums
3 small white onions
1 cup pineapple pieces
salt
for the Marinade
1 x 425 g (15 oz) can pineapple juice
1/4 cup oil
1 tablespoon brown sugar
freshly ground pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 cup chopped onion
1/4 cup chopped parsley
1/4 cup oil
1 tablespoon brown sugar
freshly ground pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 cup chopped onion
1/4 cup chopped parsley
method
1. Cut lamb into 4 cm (1 1/2 inch) cubes and place in marinade.
2. Cover and store in refrigerator for several hours or overnight. Stir meat occasionally.
3. Remove seeds and white membrane from capsicums and cut into 4 cm (1 1/2 inch) pieces.
4. Peel onions and cut into quarters.
5. On long skewers, thread pieces of lamb alternately with green and red capsicum, onion and pineapple.
6. Barbecue over hot coals or cook under a hot grill, turning frequently and basting with the marinade.
7. Season with salt when cooked.
2. Cover and store in refrigerator for several hours or overnight. Stir meat occasionally.
3. Remove seeds and white membrane from capsicums and cut into 4 cm (1 1/2 inch) pieces.
4. Peel onions and cut into quarters.
5. On long skewers, thread pieces of lamb alternately with green and red capsicum, onion and pineapple.
6. Barbecue over hot coals or cook under a hot grill, turning frequently and basting with the marinade.
7. Season with salt when cooked.
for the Marinade
Combine all ingredients in a glass or china bowl and mix together thoroughly.serving amount
serves: 6
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