Lamb Kebabs with Kiwifruit Salad This dish uses kiwifruit in two ways: as a meat tenderizer and as a salad ingredient. Makes 4 servings.
	Ingredients: 6 kiwifruit 2 teaspoons walnut oil or peanut oil 1 pound lean lamb shoulder, cut into 3/4-inch cubes 1 tablespoon fresh lemon juice 1 tablespoon cider or rice vinegar 1 small to medium red onion 1 teaspoon honey 1 small to medium red bell pepper Kosher salt to taste
	Instructions: 1. Soak 4 wooden skewers in water for 30 minutes (or use thin metal skewers). 2. Meanwhile, peel kiwi so that the peels come off in strips as large as possible. Set peeled kiwi aside. 3. Lay half the peels, flesh side up, in a small, flat dish. Prick the skin of the lamb all over and put on the kiwi skins. Put remaining skins on the other side of the lamb, flesh side against the meat. Wrap with foil, weigh down with a plate and some cans, and set aside at room temperature for 1 hour. 4. While lamb marinates, halve peeled kiwi lengthwise. Then cut into half-moon slices. Do the same with half the onion, making slices as thin as possible. You should have 3/4 to 1 cup. Coarsely chop half the bell pepper. You should have about 1/2 cup. Set aside the rest of the onion and bell pepper. 5. Put cut-up kiwi, onion, and bell pepper in a small bowl. Combine remaining ingredients in a cup. Add to kiwi, onion, and bell pepper and toss. Preheat broiler. 6. Cut remaining onion and bell pepper into 1 x 1-inch squares. Remove lamb from marinade. Put on 4 skewers, alternating with bell pepper and onion. Broil kebabs about 3 to 4 minutes on each side for medium rare. Serve with kiwifruit salad.

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