Ground Lamb Kebabs With Pineapple
|Marmalade glaze||1 Cup (16 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Curry powder||1 Teaspoon|
|Lean ground lamb||1 1⁄2 Pound|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Pineapple||1 Small, peeled and cut crosswise into six 1-inch slices|
Prepare marmalade glaze and set aside.
Melt butter in a wide frying pan over medium heat; add onion and curry powder and cook, stirring frequently, until onion is soft
Remove from heat and let cool slightly.
Add salt, lamb, bread crumbs, eggs, and pepper.
Shape meat mixture into compact spheres about the size of table-tennis balls.
Thread meat spheres equally on 6 sturdy metal skewers.
Arrange skewers and pineapple slices on a lightly greased grill 4 to 6 inches above a solid bed of low coals.
Cook, turning frequently, for 5 minutes.
Brush meat and pineapple with Marmalade Glaze.
Continue to cook, turning frequently to prevent scorching, until meat is well browned on outside but still pink in center; cut to test