Teriyaki lamb kabobs
Yield: 6 Servings
Ingredients:
- 1/2 c Pineapple juice
- 1/4 c Soy sauce
- 2 tb Brown sugar
- 1/4 ts Ginger
- 1/8 ts Garlic salt
- 1 1/2 lb Boned leg of lamb cubed
- 6 sl Bacon
- 6 sl Canned pineapple; drained
- 12 California Dried Figs
Instructions:
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
