Barbeque Kiwi Lamb Kabobs

1 1/2 pounds leg or shoulder lamb, cubed
1 kiwi fruit
2 cloves garlic, crushed
2 tablespoons dark soy sauce
2 tablespoons dry sherry
1 tablespoon olive or other oil
1/2 teaspoon sugar
freshly ground black pepper

Scoop flesh from kiwi fruit and mash well until smooth. Mix with remaining ingredients and cubed lamb. Stir, cover and leave at room temperature for about 20 minutes. Drain lamb and thread on skewers. Soak bamboo skewers well in water first to reduce risk of charring during cooking. Barbeque or grill kabobs on high heat for 5 to 7 minutes, turning skewers to brown lamb on all sides. Do not overcook. Serves 4 to 5.