| Ingredients |
| 2 large garlic cloves chopped |
| 1 teaspoon salt |
| 2 tablespoons freshly squeezed lemon juice |
| 2 tablespoons olive oil |
| ½ cup double-strength coffee |
| 2 tablespoons red wine |
| 1 ½ teaspoons dried rosemary |
| ½ teaspoon freshly ground pepper |
| 1 ½ lbs boneless lamb, |
| Pineapple cut into 2 inch wedges |
| Yellow and red cherry tomatoes |
| Bermuda onion wedges |
| Fresh rosemary sprigs for garnish |
| Directions |
In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee and red wine, rosemary and pepper.
Toss the lamb chunks in the marinade. Cover the bowl and allow the meat to marinate for several hours or overnight in the refrigerator.
Remove the lamb from the marinade and set the liquid aside for basting. Alternate the lamb, pineapple, red pepper, cherry tomatoes and onion wedges on skewers.
Grill the lamb over hot coals for 12 to 15 minutes, basting with the reserved marinade and turning frequently.
Serve on a shallow bed of fresh rosemary. |
