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These wonderful delectable skewers of meat and vegetables are tender and in the American culture of beef and real eye opener. They are tender and have great flavor with pinapple juice being the magic ingredient to tenderize this dish. If you cannot grill them out doors try a very hot oven
Shish Ka Bob
3 pounds of boned top quality leg of lamb cut into 2" cubes

1 cup of Dijon style mustard
3 tablespoons dried rosemary
1 teaspoon chopped ginger
1 tablespoon Chinese 5 spice seasonings
7-8 chopped shallots
3 tablespoons hoisin sauce
4 ounces pineapple juice
¼ cup canola oil
1 teaspoon sesame oil

2 red peppers cut in 3-4" pieces
2 green peppers cut in 3-4" pieces
2 yellow peppers cut in 3-4" pieces
2 sweet onions cut in 3-4" pieces, about 3 layers of onion
Soak wooden skewers in water for at least a half hour
More elegantly use long metal skewers
For this amount you will need 8-10 skewers

String meat, peppers, onions alternately for color separation on skewers with about four cubes of meat per skewer and place skewers in large rectangular non reactive container such as glass.

Mix the marinade and pour on top of the skewers and marinate tightly covered in the refrigerator for about 1 hour.

Heat grill to high.

Place skewers on hot grill top that has been lightly rubbed with a bit of olive oil to keep the meat from sticking and sear on two sides for about 2 minutes per side. Turn down grill to medium and cook closed for about 4 minutes per side. For a total cooking time of about 12-14 minutes.

Serve on a bed of brown rice with a leafy green salad and a deep rich red wine such as a big red Zinfandel from California

Servings: 6

Nutritional information per serving

No nutrition information available

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