Main Dishes

Jerk Lamb Kebabs with Guava Dip

This non-traditional use of jerk is great for a cocktail party. I like to present just one piece of meat on a long wooden skewer, served with SweetSting Pineapple Guava on the side


• - 3 pounds boneless leg of lamb cut into 1 1/2 inch cubes.
• - 2-3 tbsp Jerk Seasoning ( walkers wood has a great one)
• - 1 tbsp oil SweetSting Pineapple Guava Glaze Topping


Place the cubes of lamb in a glass bowl and rub thoroughly with the jerk seasoning and oil. Cover and refrigerate for at least 1 hour. Grill the meat either on a griddle pan or under the grill. Or you can thread several on a skewer and place on a barbecue. Cook slowly to your liking - rare, well done, or medium rare. Turn once or twice and don’t allow to burn. Serve warm with the SweetSting dip.

Yield: 12-18 Heat Level: Mild