500g Leg of lamb, cut into 2,5cm cubes
Wooden or metal skewers
200g (about 18) peppadews
1 pineapple, peeled and cut into wedges
1 green pepper, seeded and cut into cubes
80ml (1/3 cup) peppadew syrup
15ml (1 Tbsp) honey
15ml (1 Tbsp) light brown sugar
15ml (1 Tbsp) lemon juice
Salt and freshly ground black pepper to taste
- Thread the lamb onto skewers, alternating with the peppadews, pineapple wedges and green peppers.
- Basting: Mix all the ingredients together.
- Arrange kebabs on a grill rack over and oven pan and place under a preheated grill for about 7 minutes per side. Alternatively grill over moderate – hot coals. Turn frequently and baste with sauce while grilling. Serve immediately.
Variation: Add peeled, halved pickling onions.