South African Lamb Kabobs

The marinade for these lamb kabobs was adapted from a South African recipe in which coffee grounds are rubbed into meat before grilling. They have been using this little known trick of a coffee rub for meats for years. It imparts the most wonderful exotic taste to meats, poultry, seafood, and stews.

2 large garlic cloves, minced
1 teas salt
2 tbls freshly squeezed lemon juice
2 tble olive oil
1/2 cup double strength brewed coffee
2 tbl red wine
1 1/2 teas fresh rosemary, minced
1/2 teas fresh ground pepper
1 1/2 lbs boneless lamb cut into 2 inch chunks
Pineapple wedges
Red pepper wedges
Yellow and red cherry tomatoes
Bermuda onion wedges
Fresh rosemary sprigs for garnish


In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee, red wine, rosemary, and pepper. Toss the lamb chunks in the marinade. Cover the bowl and allow the meat to marinate for several hours or overnight in the refrigerator.

Remove the lamb from the marinade and set the liquid aside for basting. Alternate the lamb, pineapple, red pepper, cherry tomatoes, and onion wedges on skewers. Grill the lamb over hot coals for 12 to 15 munutes basting with reserved marinade and turning frequently. Serve on a shallow bed of resh rosemary for a dramatic presentation.