Ingredients 

4 people

• 500-600 grams of lamb shoulder, cut into cubes

• 2 pears, not too ripe

• 1 tablespoon sugar

• Olive oil

• balsamic vinegar

• Salt and pepper

Preparation

1 Cut the pears into cubes of 2 cm, assemble the skewers, alternating the pear cubes and cubes of lamb.

2 Cook the skewers in a pan with a little olive oil, add salt to taste and pears.

Add the sugar to caramelize the skewers.

3 After cooking, flame with a drizzle of balsamic vinegar.

Serve the skewers with vegetables or rice pilaf Venus.