Focus on food: June 24, 2010

LAMB AND MANGO KABOBS

Directions:
1 lb. (450g) lamb, cubed
1/4 cup (60 ml) hoisin sauce
2 tbls (30 ml) light soy sauce
2 tbls (30 ml) rice wine vinegar
2 tbls (30 ml) olive or vegetable oil
2 teas (10 ml) grated fresh ginger
1 or 2 large mangos
wooden skewers soaked in water

Directions:
Combine sauces, vinegar, oil and ginger to make a marinade. Add lamb cubes and marinate 4+ hours or overnight in the fridge.

Put wooden skewers in water to soak. Heat barbeque (or oven grill). Cube mangoes to same size as lamb cubes. Alternate lamb and mango cubes on skewers.

Grill over medium hot coals until lamb is tender and golden brown, basting with marinade as needed to keep moist.

Serves 4