Spicy Fruit Kabobs Recipe
Ingredients
| Ground lamb | 1 1/2 Pound | |
| Water | 2 Tablespoon | |
| Garlic powder | 1/4 Teaspoon | |
| Vinegar | 3 Tablespoon (For basting liquid) | |
| Brown sugar | 2 Tablespoon (For basting liquid) | |
| Ginger | 1/4 Teaspoon (For basting liquid) | |
| Cloves | 1/4 Teaspoon (For basting liquid) | |
| 1/3 cub salad oil | ||
| Water | 2 Tablespoon (For basting liquid) | |
| Apricots | 6 , pitted (To serve) | |
| 2 pears, cored and cut in wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a large mixing bowl, into the minced lamb add 2 tablespoons water, garlic powder and salt and pepper according you your taste.
2. Use your hands to mix well.
3. Divide the mixture into 12 equal portions and shape ping pong size balls.
4. Skewer the lamb balls on small seasoned wooden skewers.
5. Prepare basting liquid by whisking together all the ingredients.
6. Brush kabobs with this liquid using a pastry brush.
FINALIZING
7. Broil kabobs or grill on a barbecue for 5 to 7 minutes, turning them frequently.
8. Skewer the apricots and pears on the kabob sticks.
9. Baste with the liquid.
10. Continue cooking the kabobs for another 5 to 7 minutes, turning frequently and brushing with the liquid.
SERVING
11. Arrange on a platter and serve immediately.
1. In a large mixing bowl, into the minced lamb add 2 tablespoons water, garlic powder and salt and pepper according you your taste.
2. Use your hands to mix well.
3. Divide the mixture into 12 equal portions and shape ping pong size balls.
4. Skewer the lamb balls on small seasoned wooden skewers.
5. Prepare basting liquid by whisking together all the ingredients.
6. Brush kabobs with this liquid using a pastry brush.
FINALIZING
7. Broil kabobs or grill on a barbecue for 5 to 7 minutes, turning them frequently.
8. Skewer the apricots and pears on the kabob sticks.
9. Baste with the liquid.
10. Continue cooking the kabobs for another 5 to 7 minutes, turning frequently and brushing with the liquid.
SERVING
11. Arrange on a platter and serve immediately.
Chef
