Lamb And Corn Kabobs With Maple Bourbon Bbq Sauce

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 2 lbs boneless lamb loin
• 2 tablespoons dry rub seasonings (homemade or store-bought)
• 1/2 teaspoon powdered meat tenderizer (i use club house brand) (optional)
• 3 fresh ears of corn
• 2 tablespoons maple syrup
• 1 cup barbecue sauce (your favorite brand)
• 2 -3 tablespoons bourbon
• 1/2 teaspoon mustard powder
• 1/2 teaspoon cider vinegar
• 3 tablespoons butter or 3 tablespoons margarine, melted

Recipe

• 1 cut lamb into 1-inch cubes.
• 2 in a bowl,sprinkle spice rub (mixed with the tenderizer) over the cubes, making sure all sides are covered well; cover, and refrigerate 2 hours or overnight.
• 3 when ready to make the kebobs,remove the husks from the corn, and wrap each ear of corn in a damp paper towel.
• 4 microwave each ear individually at high power for 2 minutes, or par-boil corn for 2 minutes in boiling water; cool, cut into 2-inch chunks.
• 5 in a small bowl, combine bbq sauce, maple syrup, bourbon, dry mustard and vinegar; stir well to combine.
• 6 remove the lamb cubes from the fridge.
• 7 alternate 4 cubes and three corn pieces on each of 12 skewers (corn, 2 lamb cubes, corn, two lamb cubes, corn).
• 8 brush corn with melted butter.
• 9 brush the lamb well with the bbq sauce.
• 10 grill over medium-hot coals for about 10 minutes, turning occasionally, just until lamb is cooked through.
• 11 brush the lamb with more sauce, and pass the remaining sauce at the table.