Jerk Lamb Kebabs with Guava Dip
This non-traditional use of jerk is great for a cocktail party. I like to present just one piece of meat on a long wooden skewer, served with SweetSting Pineapple Guava on the side
Ingredients
- 3 pounds boneless leg of lamb cut into 1 1/2 inch cubes.
- 2-3 tbsp Jerk Seasoning ( walkerswood has a great one)
- 1 tbsp oil SweetSting Pineapple Guava Glaze Topping
Directions
Place the cubes of lamb in a glass bowl and rub throughly with th jerk seasoning and oil. Cover and refriggerate for at least 1 hour. Grill the meat either on a griddle pan or under the grill. Or you can thread several on a skewer and place on a barbecue. cook slowly to your liking - rare, well done, or medium rare. Turn once or twice and don't allow to burn. Serve warm with the SweetSting dip.
Yield: 12-18 Heat Level: Mild
Sauces you can use in this recipe.
