Lighted Lamb Kebabs
1 lb boneless lamb loin, cut into 1" cubes
1 c beer
2 onions, peeled and cut into wedges
2 bell peppers, seeded and cut into 8 equal squares
8 pineapple wedges
8 plum tomatoes
Whole wheat pita bread
In a shallow baking dish, place the lamb in marinate in the refrigerator for 2 hours.
Thread the lamb, onions, peppers, pineapple, and tomatoes onto four skewers, and cover with cooking spray. Grill over high heat for 10 minutes or until the lamb is tender. Move the kebabs away from the grill, place them on an ovenproof dish. When the flames die, slide each kebab into a pita and serve.
Makes 4 servings