LAMB AND FUJI FRUIT KEBABS

Ingredients:
750 gms boned lamb
2 cloves garlic, peeled
2 tsp grated fresh ginger
2 onions, peeled and chopped
165 gms plain yoghurt
¼ tsp ground nutmeg
½ tsp cinnamon
½ tsp black pepper
Pinch chilli powder
3 Tbl toasted, desiccated coconut
capsicums and tomatoes if desired, chopped
4 -6 Fuji Fruit (non-astringent persimmons), segmented.

Method:
Trim lamb and cut into bite-sized cubes. Puree onions, ginger and garlic, then combine with all remaining ingredients.

Pour the mixture over the lamb and mix well, ensuring that each cube is thoroughly coated.

Refrigerate for 2 - 8 hours.

Put cubes of lamb, Fuji Fruit, capsicum and tomato onto skewers and cook over a barbecue or under a hot grill.

Serves 4 to 6

Sunshine Coast Sub-Tropical Fruits Assoc. News, May, 1986

DATE: July 1987

* * * * * * * * * * * * *