Serves 6


2 large garlic cloves, chopped 1 tspn salt
2 tblspns freshly squeezed lemon juice 2 tblspns olive oil
½ cup double-strength coffee 2 tblspns red wine
1 ½ tspns dried rosemary ½ tspn freshly ground pepper
1 ½ lbs boneless lamb, cut into 2 inch chunks pineapple wedges
yellow and red cherry tomatoes bermuda onion wedges
fresh rosemary sprigs for garnish

In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee and red wine, rosemary and pepper. Toss the lamb chunks in the marinade. Cover the bowl and allow the meat to marinate for several hours or overnight in the refrigerator.

Remove the lamb from the marinade and set the liquid aside for basting. Alternate the lamb, pineapple, red pepper, cherry tomatoes and onion wedges on skewers. Grill the lamb over hot coals for 12 to 15 minutes, basting with the reserved marinade and turning frequently. Serve on a shallow bed of fresh rosemary.