Gold Tequila & Chile Lamb Kebobs
Ingredients
Gold Tequila & Chile Lamb Kebobs
2 lbs. boneless lamb, cut into 1-inch pieces
1/4 cup gold tequila
2 red chilies, seeded and minced
2 ripe tomatoes, chopped
1 medium purple onion, chopped
1/2 cup orange juice
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
10 long metal or bamboo skewers
Directions
Place the lamb in a large, self-sealing plastic bag. Add the remaining ingredients and mix thoroughly. Refrigerate for 2 hours or up to 12 hours. If using bamboo skewers, soak each in water for 10 minutes. Remove and drain the skewers. Thread the lamb pieces onto each skewer. Broil or grill over medium-high heat for about 5 minutes on each side, or until cooked to your preference.
Serves 5 to 6.
Special notes
Copyright 2010, Pascoe Publishing, Inc.
