This recipe is from my article All About Kiwifruit. This dish uses kiwifruit in two ways, as a meat tenderizer and a salad ingredient.
1 pound lean lamb shoulder cut into 3/4-inch cubes
- 6 kiwifruit
- 1 small to medium red onion
- 1 small to medium red bell pepper
- 2 teaspoons walnut or peanut oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon cider or rice vinegar
- 1 teaspoon honey
- Kosher salt to taste
Soak 4 wooden skewers in water for 30 minutes or use thin metal skewers.
Meanwhile, peel kiwi so that the peels come off in strips as large as possible. Set peeled kiwi aside. Lay half the peels, flesh side up in a small flat dish. Prick the skin of the lamb all over and put on the kiwi skins. Put remaining skins on the other side of the lamb, flesh side against the meat. Cover with foil, weight down with a plate and some cans, and set aside at room temperature one hour.
While lamb marinates, halve peeled kiwi, lengthwise. Then cut into half moon slices. Do the same with half the onion, making slices as thin as possible. You should have 3/4 to 1 cup. Coarsely chop half the bell pepper. You should have about 1/2 cup. Set aside the rest of the onion and bell pepper.
Put cut up kiwi, onion and bell pepper in a small bowl. Combine remaining ingredients in a cup. Add to kiwi and onion and toss. Preheat broiler.
Cut remaining onion and bell pepper into 1-by-1-inch squares. Remove lamb from marinade. Put on 4 skewers, alternating with bell pepper and onion. Broil kebabs about 3 or 4 minutes on each side for medium rare. Serve with kiwi salad.