Pineapple and lamb kebab December 08 2013
A few tooth picks
1 pineapple slice, chopped in 1 inch cubes (so about 15 cubes)
1 lb ground lamb
1/2 cup chopped mint leaves
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 cup red onion, minced
1/2 cup bread crumbs
1 egg, whisked
1 teaspoon salt
1 tablespoon curry powder
1/2 teaspoon cayenne powder
In a mixing bowl, using your hands mix the kebab mixture thoroughly and refrigerate for half an hour.
Pre-heat oven at 375 F (bake).
Spray oil on a cookie sheet and set aside.
Form meatballs of the lamb kebab mixture and place them on the cookie sheet.
Bake for 15 minutes, or until the lamb is cooked thoroughly. You can cut through one kebab and see if it is cooked from the inside (not pink), which means it is done. If not, then bake for another 5 minutes or until the kebabs are done.
Piece one pineapple chunk and insert it into the toothpick. Repeat for other chunks with remaining toothpicks.
Insert warm kebbs into the toothpicks allowing a bit of a distance between the pineapple chunks and the kebabs.