Lamb Skewers with Red Salsa

For the lamb skewers with red salsa, first wash the lamb, pat dry and cut into bite-sized pieces. Wash and clean the peppers and cut into diamonds (2 x 2 cm). Peel the vegetable onion, quarter it and take the onion leaves apart. Use too small onion wedges for the salsa. Alternate the lamb pieces with the bell pepper and onion pieces on skewers. Makes 8 skewers. Mix olive oil with TABASCO® Pepper Sauce, cumin and pepper. Brush the meat skewers with this marinade. Cover and let marinate for 1 hour in the refrigerator.

For the salsa, briefly scald the tomatoes with hot water, rinse, skin and quarter. Remove the seeds and dice the flesh. Peel and finely chop the garlic and onion. Wash oregano, pat dry and pluck the leaves from the stems. Place tomatoes, garlic, onion, red wine vinegar, olive oil, tomato paste and TABASCO® Pepper Sauce in a blender or tall container and puree. Season salsa with cumin, salt, pepper and oregano.

Place the lamb skewers on the grill and grill on both sides for about 4-5 minutes. The meat of the lamb skewers with red salsa should still be tender pink on the inside.

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