|Boneless leg of lamb||4 Pound|
|Pineapple slices can||1 Large|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Sauterne||1⁄2 Cup (8 tbs)|
|Cooking oil||3 Tablespoon|
|Seasoned salt||2 Teaspoon|
|Prepared mustard||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Plum tomatoes||12 Small|
Trim fat from lamb; cut lamb into 1 1/2-inch cubes.
Drain pineapple; reserve 11I cup syrup.
Combine re- served pineapple syrup with lemon juice, vinegar, catsup, sauterne, oil, salt, mustard and oregano.
Add mint and garlic; combine with vinegar mixture thor- oughly.
Stir vinegar mixture into lamb; refrigerate, covered, for several hours or overnight.
Remove mint and garlic.
Thread 4 lamb cubes on each skewer.
Grill over hot coals until lamb is brown on outside and faintly pink inside.
Brush with marinade fre- quently, turning often.
Thread pineapple on end of skewer, just before lamb is of desired doneness.
Grill for several minutes, until pineapple is heated through and browned.
Thread onions and tomatoes on sepa- rate skewers; grill, brushing with marinade, until heated and lightly brown.