Cranberry-Glazed Lamb Skewers

• 2 cans (14 ounces each) whole-berry cranberry sauce
• 2 tablespoons brown sugar
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 2 pounds boneless leg of lamb, cut into 1/4-inch-thick strips

1. In a small bowl, combine the first 6 ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large shallow dish. Add lamb and turn to coat; cover and refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture.
2. Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15x10x1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness.
3. Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb.

wholeberry, brown sugar, chili powder, garlic, paprika, salt, lamb

Taken from www.tasteofhome.com/recipes/cranberry-glazed-lamb-skewers/ (may not work)