1 lb. can purple plums
1/4 c. lemon juice
1 tbsp. soy sauce
1 tsp. Worcestershire sauce
1/2 clove garlic, crushed
1/2 tsp. basil, crushed
1 lb. boneless lamb, cut in 1 inch cubes
1/2 tsp. salt
Dash pepper

Drain plums, reserving 1/4 cup syrup. Pit and sieve plums. Combine reserved syrup, sieved plum, and next 5 ingredients. Marinate lamb cubes in mixture several hours or overnight. Place meat on skewers; season with salt and pepper. Broil 4 inches from heat 10-12 minutes, turning kabobs frequently and basting often with marinade. Simmer remaining marinade 5 minutes; serve with meat. 4 servings.