3 ½ lbs boneless leg of lamb, cut into 1-inch cubes

½ cup orange juice

¼ cup lime juice

¼ `cup lemon juice

¼ cup soy sauce

¼ cup olive oil

1/2 cup cherry juice

3` cloves garlic minced

1 tbsp each of dried coriander and dried cumin

2 tsps each of dried oregano and dried basil

2 tsps grated lime peel

Salt and pepper to taste

1 red onion, cut into 1-inch pieces

1 orange or red bell pepper, cut into 1 inch pieces

½ cup dried cherries

1 tbsp chopped fresh cilantro

6 metal or bamboo skewers (if using bamboo soak in water for at least 30 minutes)


Combine orange juice, lime juice, lemon juice, soy sauce, olive oil, cherry juice, garlic, dried herbs and grated lime peel together in a large bowl to blend. Add lamb tossing to coat. Cover and chill overnight. Drain and reserve marinade. Thread lamb cubes, onion and pepper cubes onto skewers alternating them. Grill to desired doneness turning frequently – about 10 minutes in total for medium rare. Meanwhile, bring marinade to boil in a small saucepan over medium heat. Boil 2 – 3 minutes then reduce heat, add dried cherries and let simmer until reduced and thickened, about 10 minutes. Stir in cilantro.

Place skewers on a large platter and drizzle sauce over top.

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