Yield: 6 servings
Measure | 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 \N | California Dried Figs |
\N \N | Cooked rice |
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