2 lbs boneless leg of lamb, excess fat and silver trimmed and cut into 1½ inch cubes (lamb stew meat also works)
2 tsp light brown sugar
1 tsp paprika
¾ tsp poultry seasoning
⅔ cup fine bread crumbs
1½ tsp kosher salt
1 egg, slightly beaten
2 tbsp milk
3 tbsp vegetable oil
½ cup low-sodium chicken stock, warmed
In a large bowl combine brown sugar, paprika, salt and poultry seasoning. Add lamb and toss well to coat. Thread lamb onto 6 skewers. Place in a large casserole dish, cover with plastic wrap and refrigerate 4 hours to overnight.
Combine egg and milk and pour into a pie pan or shallow sided container. Pour breadcrumbs into a second container. One skewer at a time, dip into egg mixture, coating all sides and allowing excess to drip off. Then dredge into breadcrumb mixture, shaking off excess. Set aside and repeat with remaining skewers.
Heat half of oil in a large skillet over med-high heat. Cook three skewers at a time, turning occasionally to brown all sides. Return to casserole pan. Wipe out skillet, add remaining oil and repeat with the rest of the skewers.
Add chicken stock to casserole dish. Cover dish with aluminum foil and bake at 350° for 45 minutes. Remove foil and continue baking for 30 minutes, turning skewers occasionally. Allow skewers to rest for 5-10 minutes and serve hot or refrigerate and serve chilled at a picnic or other outdoor meal.