Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

1 lb. boneless leg of Lamb, cut into 1-inch cubes

1 medium Pineapple, peeled, cored and cut into 1-inch cubes, juice reserved

For the Marinade

1/3 cup Olive Oil

2 Tablespoon reserved Pineapple juice

1 Clove Garlic, minced

1/2 teaspoon ground Cumin

1/4 teaspoon Cayenne

1/2 teaspoon Salt

1/2 teaspoon freshly ground Black Pepper

Place the lamb in a shallow, nonreactive bowl. Combine the marinade ingredients and pour over the lamb, stirring to coat well. Let the lamb marinate at room temperature for 2 hours or in the refrigerator for up to 8 hours. Preheat the broiler or grill until very hot. Thread the lamb and pineapple cubes on 6-inch skewers and brush with the marinade remaining in the bowl. Place the skewers on the grill or 6 inches from the broiler source and cook for about 8 minutes, turning every so often.

Serves: 4 - 6

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