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Grilled Lamb Kebabs
Skinny Cooks

1 pound lamb shoulder, diced 1 large can of peach halves, reserve syrup 4 bananas cut into 1-inch slices 1 package (8 ounces) pitted dates 24 maraschino cherries 2 tablespoons melted butter 1 tablespoon lemon juice 1 teaspoon cinnamon 1/4 teaspoon powdered cloves

You can put the diced lamb pieces on wooden skewers if you soak the skewers in water first. I have a selection of metal skewers bought at various auctions over the years and generally use these. Drain the peaches and reserve the syrup. Coat the banana slices with the peach syrup. Use 8 skewers and put a peach half, 3 dates, 3 banana slices and 3 cherries on each skewer. Set aside. Mix together the butter, lemon juice, cinnamon and powdered cloves to make a basting sauce. Broil the lamb kebabs 5-7 minutes, then turn them over. At this time put the fruit skewers on the grill as well. Brush the basting sauce on the meat and the fruit. Turn the fruit skewers in 3-4 minutes. Let the lamb skewers continue cooking on the second side for a total of about 7 minutes. Baste often to get good flavor and an appealing appearance. Serve with some mint jelly on the side and, if you have some, you can also add crumbled goat cheese on top of the entrée as you serve it. This will be scrumptious.