Lamb Skewers with Fruit and Vegetable Skewers
- For the lamb skewers
- 1 kilogram lamb (from the leg)
- For the marinade
- 375 milliliters dry Red wine
- 6 Tbsps vegetable oil (for brushing)
- 4 mashed Juniper berries
- 3 crumbled bay leaves
- 1 small, fresh Herb bouquet (such as thyme and rosemary)
- 2 chopped garlic cloves
- 1 tsp salt
- ¼ tsp freshly ground peppers
For the lamb skewers: Cut the lamb into 3 cm (approximately 1 1/4 inch) cubes. Place in a bowl.
For the marinade: In another bowl, stir the red wine with the juniper berries, bay leaf, herb bouquet and garlic. Season with salt and pepper to taste. Pour the marinade over the lamb, cover and refrigerate for 24 hours.
The next day, remove the cubes of lambs from the marinade and drain on paper towel. Thread the meat onto wooden skewers, brush with oil and set aside.
For the fruit and vegetable skewers: Drain the pineapple slices and cut into quarters. Alternately thread the pineapple chunks, onions, tomatoes and bell peppers onto wooden skewers. Brush with some of the lamb marinade.
For cooking: Cook the lamb skewers and fruit and vegetable skewers on a charcoal grill.
For serving: Serve the skewers with fresh baguette and chilled red wine if desired.