Ingredients
2 cans (14 ounces each) whole-berry cranberry sauce2 tablespoons brown sugar2 tablespoons chili powder1 tablespoon garlic powder1 teaspoon paprika1/2 teaspoon salt2 pounds boneless leg of lamb, cut into 1/4-inch-thick strips
Preparation
In a small bowl, combine the first 6 ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large shallow dish. Add lamb and turn to coat; cover and refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture.
Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15x10x1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness.
Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb.
