This started out as a recipe for Jamaican Curried Goat — courtesy of Rose Grant’s “Street Food”. However, between goat being hard to find around here and the fact that most of my friends squirm at the thought of eating goat, I’ve long ago replaced it with lamb. The ingredients listed also reflect the fact that I usually make this up for cookouts (by request of the guests) and thus must make a large amount.

• 6 pounds boneless leg of lamb, cut into 1-inch cubes
• 1 cup peanut oil
• 6 large garlic cloves, minced
• 6 medium-sized tomatoes, finely chopped (the food processor is a wonderful invention!)
• 6 small onions, chopped
• 6 scallions, with some of the green, chopped
• 6 medium Anaheim chilies
• 1.75 – 2 oz bottle curry powder (I usually use the yellow stuff as it’s the only one I can find in most stores in organic form)
• 3 teaspoons salt
• 1-1/2 teaspoons ground pepper

Place the lamb in a large bowl. The larger the better. In another medium-sized bowl combine the remaining ingredients. Pour over the meat and mix well. Cover and marinate in the fridge overnight.

Remove the meat from the marinade and reserve the marinade. Thread the lamb onto 24 prepared metal skewers (no matter how long I soak them, the bamboo ones always burn). Grill over white hot coals for 25 – 30 minutes, or until tender. Turn frequently, basting with remaining marinade.

Makes 24 kebabs

• 1/2 cup unsweetened pineapple juice
• 1/2 cup white vinegar
• 2 tablespoons molasses
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon Dijon-style mustard
• Salt and pepper
• 2 pounds top sirlion, cut into 1-1/2-inch cubes
• 15 small white onions
• 15 cherry tomatoes
• 3 medium-size green peppers, cut into 1-1/2-inch squares
• 15 one-inch cubes fresh pineapple

In a bowl, combine pineapple juice with the vinegar, molasses, onion, garlic, mustard, and salt and pepper to taste. Add the beef cubes and marinate in the refrigerator overnight. Drain and reserve the marinade to be used as a basting sauce.

Drop the onions into boiling water for 1 to 2 minutes. Slip off the skins.

Thread the meat onto prepared wooden skewers, pushing the pieces close together. Thread the onions, green pepper pieces, and pineapple cubes alternately on other skewers. Brush all the skewers with the marinade. Grill the meat over white hot coals for 12 to 15 minutes, turning twice. Brush with additional marinade at each turning. Grill the vegetable-fruit skewers for about 5 minutes, basting with marinade once. Watch them; they burn easily.

Makes about 6 servings