1 (17 oz.) can purple plums, drained (reserve syrup)
3 tbsp. lemon juice
1 tbsp. soy sauce
1 tsp. Worcestershire sauce
1 clove pressed garlic
1/2 tsp. basil
2 lb. lamb cubes
Salt and pepper to taste

Pit plums and sieve. Add 1/4 cup of reserved syrup. Add next 5 ingredients. Mix well. Add meat and marinate overnight. Skewer meat and sprinkle salt and pepper. Grill over hot coals, basting and turning until done. Add remaining syrup to marinade and heat. Pour over meat. Serves 4-6 people.