SPICY GRILLED LAMB KABOBS

​Serves: 5 to 6
 
1 cup (packed) fresh mint leaves, coarsely chopped
¾ cup orange juice
½ cup (packed) golden brown sugar
¼ cup dry red wine
¼ cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon orange zest
1 teaspoon lime zest
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns
1 teaspoon Asian sesame oil
1 teaspoon low sodium soy sauce
1 teaspoon pink peppercorns, crushed
1 ½ pounds, 1-inch cubes of leg of lamb
 

1. Combine all ingredients except lamb in a large re-sealable plastic bag and mix well.
2. Add the lamb cubes to the bag and seal.  Allow the lamb to marinate overnight in the refrigerator.  Turn the bag and contents over once in a while.
3. Soak 10 to 12 bamboo skewers in water for about an hour.
4. Drain the marinade into a small saucepan.
5. Thread the lamb pieces onto the skewers and place them on a platter.
6. Bring the marinade to a boil and reduce to a simmer for about five minutes.  Strain the solids off and keep the liquid warm.
7. Prepare barbecue to a medium-high heat.
8. Season the lamb with salt and pepper. Grill approximately 8 minutes for medium-rare. Transfer to a serving platter.
9. Spoon the warm marinade over the lamb and serve.