This recipe is from the New Edition Friendly Food Cookbook by the RPAH Allergy Unit. Released August 2019. They are quite delicious.
- 500 grams lamb fillet, shoulder or back strap, cut into bite size cubes
- 4 canned pear halves (in syrup)
- 1/2 teaspoon citric acid
- 1 tablespoon Golden Syrup
- 1 tablespoon of water
Put the lamb in a non metallic bowl.
Blend the pear halves, citric acid, golden syrup and water until pureed
Pour the mixture over the lamb and marinate for at least 2 hours.
Soak bamboo skewers in water for 30 minutes
Thread the marinated lamb mixture evenly on the skewers
Cook on BBQ or grill for 5 to 10 minutes