Teriyaki lamb kabobs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pineapple juice |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Brown sugar |
| ¼ | teaspoon | Ginger |
| ⅛ | teaspoon | Garlic salt |
| 1½ | pounds | Boned leg of lamb, cubed |
| 6 | slices | Bacon |
| 6 | slices | Canned pineapple; drained |
| 12 | California Dried Figs | |
| Cooked rice | ||
Directions
Combine pineapple juice with soy, brown sugar, ginger, and garlic salt. Make kabobs by combining alternately on skewers; lamb, bacon, pineapple and California Dried Figs. Place kabobs in shallow pan; pour pineapple marinade over; refrigerate for several hours. Drain kabobs, reserving marinade. Broil for about 10 minutes, brushing occasionally with sauce. Turn and broil 10 minutes longer. Serve on hot rice.
Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias