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City of Portland
BBQ Kiwifruit Lamb Kebabs

600 -700 g lamb, cubed (leg or shoulder, preferably NZ lamb)
1 kiwi fruit
2 cloves garlic, crushed
2 tablespoons dark soy sauce
2 tablespoons dry sherry
1 tablespoon olive oil or 1 tablespoon other oil
12 teaspoon sugar
fresh ground black pepper


Scoop flesh from inside the kiwifruit and mash well until smooth. Mix with remaining ingredients and cubed lamb. Stir, cover and leave at room temperature for about 20 minutes- maximum 1 hour. Drain lamb and thread on skewers (Soak bamboo skewers well in water first to reduce risk of charring during cooking). Barbecue or grill kebabs on high heat for 5- 7 minutes, turning skewers to brown lamb on all sides. Do not overcook.

Source: www.food.com