Cranberry Lamb Kebabs
8 bamboo skewers
500 grams lamb fillets or back-straps, cubed
24 button mushrooms
1 large red pepper, cut into sections olive oil for brushing.
1/2 cup Ocean Spray® Jellied Cranberry Sauce
Juice of 1 orange
2 teaspoons lemon juice
1 tablespoon dry mustard
Salt and pepper
2 sprigs fresh mint
2 teaspoons olive oil
Whisk marinade ingredients together then add mint. Marinate lamb 30 minutes. While lamb is marinating, soak bamboo skewers in water to prevent burning while grilling.
Thread lamb onto skewers with mushrooms and pepper. Oil barbecue or grill plate. Cook over high heat brushing with oil, and remaining marinade.