Guest Author - Deborah Adams
2 lbs. boneless lamb or pork, cut into 1 1/2 inch cubes
1/2 c. fruit preserves (plum or blueberry)
2 tbsp. lemon juice
2 tbsp. soy sauce
1 tbsp. oil
1 tbsp. chopped fresh sage leaves or 1/2 tsp. crushed sage
In non-metal bowl or sealable bag combine all marinade ingredients, mix well. Add lamb or pork, coat with marinade. Cover, refrigerate overnight, turning occasionally. Prepare grill, drain meat, reserving marinade. Arrange meat on skewers. Cook 10 to 15 minutes until meat is tender and loses pink color throughout. Brush with marinade. 8 servings.
Great served with a salad and crusty bread!
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