4 to 6 Servings
1½ pounds lamb kebabs or boneless leg of lamb, trimmed of fat and gristle
3 red or orange bell peppers, rinsed, cored and seeded
2 medium red onions, peeled
8 ten-inch bamboo or metal skewers, (If bamboo, soaked in water to cover for 1 hour)
Hoisin Marinade, mixed together:
½ cup hoisin sauce
1/3 cup soy sauce
6 tablespoons rice wine or sake
2 tablespoons chopped garlic
1½ tablespoons sugar
2 tablespoons olive or canola oil
1. If necessary, cut the lamb into 1½-inch square kebabs. Cut the peppers into pieces about the same size as the meat. Cut the red onions in half, then quarters and separate the pieces.
2. Alternately thread the lamb, peppers, and red onion sections through the skewers. Arrange on a baking sheet and pour the Hoisin Marinade over the skewered meat and vegetables, turning them to coat them. Cover with plastic wrap and let sit briefly or overnight in the refrigerator.
3. Prepare a medium-hot fire for grilling and place the grill rack about 3 inches from the coals. Brush the oil on the grill and arrange the skewered beef on top. Cook about 5 to 6 minutes per side, turning once for medium rare. Serve with an Easy Side and a whole grain.
