Lamb And Mango Kabobs Recipe

• 1 pound (450g) lamb, cubed
• 1/4 c. (60 ml) hoisin sauce
• 2 tbls (30 ml) light soy sauce
• 2 tbls (30 ml) rice wine vinegar (or possibly white wine vinegar)
• 2 tbls (30 ml) olive or possibly vegetable oil
• 2 teas (10 ml) grated fresh ginger
• 1 or possibly 2 large mangos
• wooden skewers soaked in water

1. Combine sauces, vinegar, oil and ginger to make a marinade.
2. Add in lamb cubes and marinate 4+ hrs or possibly overnight in the fridge.
3. Tip: Marinate in a ziplock bag and take with mangos and skewers to barbeque at a picnic.
4. Put wooden skewers in water to soak.
5. Heat barbeque (or possibly oven grill).
6. Cube mangoes to same size as lamb cubes.
7. Alternate lamb and mango cubes on skewers.
8. Grill over medium warm coals till lamb is tender and golden, basting with marinade as needed to keep moist.
9. Serves 4 as main course or possibly use smaller cubes and amounts as appetizers.
10. Good served with pita bread, couscous or possibly rice, salad and white wine.

lamb, hoisin sauce, soy sauce, rice wine vinegar, olive, teas, mangos, wooden skewers

Taken from cookeatshare.com/recipes/lamb-and-mango-kabobs-22464 (may not work)