Lamb Tenderloin with Serrano-Mint Glaze - Fiery Foods & Barbecue Central

Ingredients

• 2 cups red wine vinegar
• 2 cups white wine vinegar
• 2 cups sugar
• 2 serrano chiles, chopped
• 1 cup fresh mint leaves
• 2 (1-pound) lamb tenderloins, or 2 pounds lamb loin cut into
• 1-inch pieces
• 6-inch wooden skewers, soaked in cold water for at least 30 minutes
• Olive oil
• Salt and freshly ground black pepper