1/4 cup chili sauce
3 tablespoon tamarind pulp or paste
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
20 2″ cubes of boneless leg of lamb
4 metal or soaked wooden skewers
Mix the spices, Savannah Bee Company Orange Blossom Honey, and chili sauce together.
Preheat the broiler and prepare a broiling pan. Coat the lamb pieces with half of the glaze then thread onto skewers. (Wooden skewers should soak in warm water for at least an hour before use.) Season the kabobs with salt and pepper.
Broil lamb to desired doneness, brushing with glaze and turning every 3 minutes.
Serve with grilled okra and mashed sweet potatoes for a simple international dish!
Recipe compliments of Bon Appetit Magazine