- 2 pounds [900 g] boned rack of lamb
- 1 cup [250 mL] mild smoked barbecue sauce
- 1 large onion, diced
- 1 small peeled carrot, diced
- 2 tablespoons [30 mL] freshly chopped parsley
- 1/2 teaspoon [2.5 mL] any mixed meat, vegetable... or popcorn enhancing spices
- 12 cherry-tomatoes
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- Cut meat into 1-inch [2.5-cm] each cubes; transfer into a large bowl.
- Mix together mild smoked barbecue sauce, onion and carrot dices, freshly chopped parsley and mixed enhancing spices.
- Pour mixture all over lamb cubes.
- Stir until all are well-coated with mixture.
- Cover bowl and leave lamb cubes to marinate, refrigerated for 2 hours, stirring every 30 minutes.
- When ready to cook, preheat barbecue to medium intensity.
- Remove lamb cubes from marinade and evenly thread lamb cubes onto 6 skewers.
- Thread 1 cherry-tomato at the end of each skewer.
- Grill directly over medium embers for 8 to 12 minutes, until done to taste, brushing meat with remaining marinade for the first 5 minutes of cooking and turning skewers from time to time to get evenly cooked meat cubes.
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