Teriyaki Lamb Kebabs
|Lean boneless lamb||1 1⁄2 Pound, cubed (750 Grams)|
|Soy and ginger marinade||4 Tablespoon|
|Green bell pepper||1 Small|
|Red bell pepper||1 Small|
Place lamb cubes in a glass or enamel dish, add marinade, baste and set aside for 1-1 1/4 hours to marinate.
Meanwhile, quarter the onions; seed the bell peppers and cut into chunks.
Drain the meat.
Pour marinade into a pan and heat to bubbly on the side of the fire.
Thread lamb on skewers, alternately, with onion quarters and pepper chunks.
Cook over hot coals for 18-20 minutes, until tender, turning often and brushing with the heated marinade.