• 360 g (12 oz) cubes lamb Rates for skewers (12 cubes of about 30 g each)
• marinade:
• 250 ml (1 cup) tomato juice
• 125 ml (1/2 cup) chopped dried tomatoes
• Olive oil 30 ml (2 tbsp.)
• 15 ml (1 tbsp.) Ketchup
• 10 ml (2 tsp.) Chopped capers
• 5 ml (1 tsp.) Sugar
• Juice of one lemon
• 2 dried shallots
• 1 clove of minced garlic
• 1 sprig fresh rosemary
• Pepper to taste
• 4 wooden skewers

1. Mix all marinade ingredients together. Top with lamb cubes and marinate for about 12 hours in the refrigerator.
2. After maceration, climbing skewers, alternating meat with vegetables if desired. Season the skewers and cook on the grill over medium heat for 2 minutes on each side depending on the consistency of cubes.
3. Heat the remaining marinade in a saucepan over medium-high heat for 10 minutes. Place skewers on a plate accompanied by couscous and julienned peppers sautéed slightly different colors.

Yield: 4 servings
Preparation: 20 minutes
Cooking time: 8 minutes
Maceration: 12 hours