Tropical Cordero

Mexican/Caribbean Kebabs

Ingredients

Directions

1½ pounds lamb (cut into 1-inch cubes) 3 medium tomatoes (coarsely chopped) 3 green onions (thinly sliced) 1 jalapeno pepper (seeded and chopped) 2 Tablespoons cilantro (chopped) 3 teaspoons minced garlic salt to taste ½ cup orange juice 1 Tablespoon lemon juice 2 Tablespoons of onion (grated) 2 teaspoons ``Butter Buds'' sprinkles (or subsitute) 1 teaspoon Columbo powder (or substitute common chili powder) ¼ teaspoon of ground cinnamon 1/8 teaspoon ground cloves

Salsa In a medium (non-reactive) bowl, stir together tomatoes, green onions, jalapeno, cilantro and a teaspoon of the minced garlic. Stir in 2 tablespoons of lime juice and salt to taste. Set aside. Lamb In another medium bowl, combine the orange juice, the remaining 2 tablespoons lime juice, lemon juice, grated onion, the two teaspoons of ``Butter Buds,'' Columbo powder (or chili powder), cinnamon and cloves. Add the lamb cubes to the mix and stir. Allow to marinate in the refrigerator, at least a few hours and preferably overnight. Pre-heat the broiler or grill. Thread the lamb cubes on a short skewer of cane, bamboo, or even steel. Broil them about 4 inches from the heat, about 5 minutes per side. Serve with tortillas and the salsa.

Return to Sheep's Creek Farm Lamb Recipes page.