Lamb Kebabs With Pineapple Salsa

• 3 tbsp olive oil, plus extra for the skewers
• 2 cloves garlic, peeled and finely chopped
• 2 None scallions, thinly sliced
• 2 tbsp brown sugar
• 4 tbsp fruit vinegar
• 1 lb ripe tomatoes, diced
• 2 None red chiles, deseeded and finely chopped
• 9 oz pineapple, peeled, core removed, finely diced
• 3 sprigs fresh cilantro, leaves cut into strips
• 3 sprigs fresh mint, leaves cut into strips
• 1 1/3 lb lamb, cut into 4 x 3/4 inch strips
• None None sliced baguette bread, to serve

1. Heat 1 tbsp oil in a saucepan and saute the garlic and scallions for 2 mins. Sprinkle with the brown sugar and cook until caramelized. Pour in the vinegar, then add the tomatoes and simmer for 10 mins, stirring. Stir in the chilies. Remove from the heat and stir in the pineapple, cilantro and mint. Allow to cool.
2. Coat 8 wooden skewers with oil and thread with the lamb strips. Heat 2 tbsp oil in a frying pan and pan fry the skewers in batches for 4-5 mins each. Season with salt and black pepper. Serve with the salsa and bread.

olive oil, garlic, scallions, brown sugar, fruit vinegar, tomatoes, red chiles, pineapple, cilantro, mint, lamb, baguette bread

Taken from recipes-plus.com/api/v2.0/recipes/21909 (may not work)