1
medium green bell pepper, cut into 1-inch pieces
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Steps
1
Soak bamboo skewers in water for 15 minutes. Meanwhile, in small bowl, combine orange marmalade and reserved 1/3 cup pineapple liquid; blend well. Set aside.
2
In medium bowl, combine soy sauce and cornstarch; blend well. Add lamb, bread crumbs, curry powder and crushed red pepper flakes; mix well. Shape mixture into 32 meatballs.
3
Spray broiler pan with nonstick cooking spray. Spray bamboo skewers with nonstick cooking spray. Alternately thread meatballs, bell pepper pieces and pineapple chunks onto skewers. Place kabobs on sprayed pan.
4
Broil 4 to 6 inches from heat for 3 to 4 minutes or until meatballs are browned. Turn kabobs; spoon some of marmalade mixture over meatballs. Broil an additional 3 to 4 minutes or until meatballs are no longer pink in center.
5
To serve, place kabobs on serving platter; spoon remaining marmalade mixture over meatballs, bell pepper and pineapple.
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