Lamb Kebabs with Tamarind Sauce

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  • on September 05, 2011

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    I made these using a scaled-down appetizer size version for the annual Jazz festival we attend in the fall. Where I was a little worried about losing taste serving the kebabs at room temperature, they were great!. In fact, with quite a variety of other foods served, these savory kebabs went first with guests asking for more! They will certainly be added to the menu for this year'supcoming event, as well. As a note, I could not find Tamarind paste (I live in a small local town so I subsituted Tamarind sauce found in a bottle. IT worked well.

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