Lamb And Mango Skewers
|Lean lamb||2 Pound, trimmed of visible fat and cut into 3/4 inch cubes (1 Kilogram)|
|Mangoes||3 , cut into 3/4 inch cubes|
|Hoisin-soy for marinade|
|Finely grated fresh ginger||1 Tablespoon|
|Hoisin sauce||6 Fluid Ounce (3/4 Cup Or 185 Milliliter)|
|Reduced salt soy sauce||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Rice wine vinegar||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Vegetable oil||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
1. Use 24 wooden skewers (a). Soak in cold water for at least 30 minutes before threading meat.
2. To make marinade, place ginger, hoisin and soy sauces, vinegar and oil in a bowl and mix to combine. Add lamb, toss to coat (b), cover and marinate in the refrigerator for at least 4 hours.
3. Thread lamb and mango cubes, alternately, onto oiled skewers (c). Cook on a preheated hot barbecue for 3-4 minutes each side or until tender.