1lb, 2oz lean boned lamb or pork

2 red peppers

½ cup button mushrooms

French mustard

1 dessertspoon oil

2 tablespoons water

2 tablespoons balsamic vinegar

1 tablespoon Billington’s Natural Dark Brown Molasses Sugar

1 teaspoon salt

1 can crushed pineapple in juice

1 dessertspoon soy or oyster sauce

1 dessertspoon corn flour mixed with a little of the pineapple juice

Trim the meat of all fat and cut into neat cubes, about 1 inch.

Cut the peppers into 1-inch squares.

Thread the meat, peppers and mushrooms onto metal or wooden skewers (if using wooden skewers, soak these in cold water for 30 minutes beforehand to prevent burning.)

Brush lightly with a little mustard and place on the hot grill.  Cook, turning frequently until the meat is cooked through and the vegetables are tender.

For the sauce, heat the oil in a pan; add the water, vinegar, sugar and salt.  Bring to boil, stirring, then add the rest of the ingredients.

Boil for 1-2 minutes and serve with the kebabs.