Plum Lamb Kabobs
One 17 ounce can of purple plums, drained (reserve syrup)
3 tablespoons of lemon juice
1 tablespoon of soy sauce
1 teaspoon of Worcestershire sauce
1 clove pressed garlic
1/2 teaspoon of basil
2 pounds of lamb cubes
Salt and pepper to taste
Pit plums and sieve. Add 1/4 cup of reserved syrup. Add next 5 ingredients. Mix well. Add meat and marinate overnight. Skewer meat and sprinkle salt and pepper. Grill over hot coals, basting and turning until done. Add remaining syrup to marinade and heat. Pour over meat. Serves 4-6 people.
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