1 1/2 pounds boneless leg of lamb, cut in 1-inch cubes
24 fresh Chinese pea pods
24 cherry tomatoes
24 canned pineapple chunks in juice, drained
1/2 cup bottled chili sauce
1/2 cup brown sugar, packed
1/2 cup red wine
2 tablespoons fresh lemon juice
1 tablespoon dry mustard
1/2 teaspoon salt
Thread 12 skewers with lamb cubes, pea pod, cherry tomato, and pineapple; repeat, ending with a lamb cube. In small saucepan, combine remaining ingredients. Bring to boil,
stirring until smooth. Remove from heat. Broil or grill kabobs 4 inches from source of heat, 8-10 minutes, turning frequently. Brush with sauce during final minute of cooking.
Note: Fresh pineapple chunks
may be used in place of the canned.