Morroccan Lamb Kabobs - African Whisky

Morroccan Lamb Kabobs

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 pounds boneless leg of lamb, cut into 1-inch cubes

 15 Jalapeno peppers

 2 Red Onions

 1 large can pineapple chunks

Combine spices in bowl and mix well. Rub combination onto lamb cuts until throughly covered. Let sit 30 min - 1 hour to allow the spices to infuse

Peel onion and drain pineapple chunks prepare the skewers in any order with jalapenos onions pineapple alternated with lamp cubes

Roast on open flame for approx 10 minutes each, longer for more well done meat

Our combination with this dish was a South African Whisky: Bain's

Team PS