500 grams Lamb meat
1 pcs Pineapple cut into four, slices in 2 cm thick
1 tbs. mint leaves chopped
1/2 tsp. salt
1/2 tsp. pepper
1 pcs lemon cut into 8 pie
MARINADE:
2 cloves garlic chopped
2 tbs. yoghurt
2 tbs. olive oil
1/2 tsp. caraway
1 tsp. coriander
1 tsp. paprika powder
1 tsp. chili flake
3 tsp. lemon juice
12 pcs Bamboo skewers
Cut lamb into cubes 3 cm, then soak in the marinade mixture for 60 minutes. Soak bamboo skewers in water for 30 minutes.
Stick a slice of lemon on the bamboo skewers then thread 3 to 4 lamb cubes and pineapple cubes onto each skewer
Grill over barberque grill until golden brown on both sides and cooked, about 5 minutes.
Serve with dipping bowls of the peanut sauce and sweet sour chili dip.