A delicious marinade lends an unusual flavour to these lamb kebabs. A light white wine such as Verdicchio Bianchi would accompany this dish well.
3 tablespoons clear honey
3 tablespoons soy sauce
4 fl. oz. dry sherry
3 tablespoons lemon juice
1 teaspoon ground ginger
1 whole star anise or
6 pieces of star anise
18 dried prunes
18 dried apricots
3 lb. boned leg of lamb, cut into
2 green peppers, white pith removed, seeded and cut into pieces
In a large shallow dish, combine the honey, soy sauce, sherry, lemon juice, ginger and star anise. Add the dried prunes and apricots and stir with a wooden spoon to combine all the in-gredients well. Lay the meat cubes in the mixture and leave to marinate for 4 to 6 hours, turning occasionally.
Preheat the grill to moderate. With a slotted spoon, lift the meat cubes, prunes and apricots from the marinade and thread them on to 12 skewers, alternating with pieces of green pepper. Reserve the marinade.
Using a pastry brush, brush the kebabs with the marinade. Place under the grill and grill for 20 to 25 minutes, turning once, and basting with the reserved marinade.
Slide the kebabs off the skewers on to a heated serving dish and serve im-mediately.