Hawaiian Lamb Mini-Kabobs
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INGREDIENTS 1 pound boneless leg of lamb, cut into 3/4-inch cubes
1 clove garlic, minced
1/2 cup French dressing
3 slices bacon, cut in 1-inch pieces
1 can (14-ounces) pineapple chunks, each piece cut in half
Melted butterIn a shallow glass dish, combine dressing and garlic. Add lamb; marinate for 1 hour or overnight in refrigerator.
Alternate lamb, bacon and pineapple on mini skewers or round toothpicks. Brush with melted butter. Broil 5 to 8 inches from source of heat for 5 minutes. Serve hot.
Makes 60 to 70 appetizers