One from the delicious recipe of lamb and pineapple kebabs using a tasty layer of char. Fresh mint provides a refreshing touch to those kebabs.
Yield: 4-6 servings
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients:
1 large pineapple, cubed into 1½-inch size, divided
1 (½-inch) piece fresh ginger, chopped
2 garlic cloves, chopped
Salt, to taste
16-24-ounce lamb shoulder steak, trimmed and cubed into 1½-inch size
Fresh mint leaves coming from a bunch
Ground cinnamon, to taste
Directions:
In a blender, add about 1½ servings of pineapple, ginger, garlic and salt and pulse till smooth.
Transfer the amalgamation right into a large bowl.
Add chops and coat with mixture generously.
Refrigerate to marinate for about 1-2 hours.
Preheat the grill to medium heat. Grease the grill grate.
Thread lam, remaining pineapple and mint leaves onto pre-soaked wooden skewers.
Grill the kebabs approximately 10 min, turning occasionally.
Nutritional Information per Serving:
Calories: 482, Fat: 16g, Carbohydrates: 22g, Fiber: 5g, Protein: 377g
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