Teriyaki Lamb Kabobs
Yield
6 servingsPrep
10 minCook
20 minReady
3 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pineapple juice
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | teaspoon |
ginger
|
|
| ⅛ | teaspoon |
garlic salt
|
|
| 1 ½ | pounds |
leg of lamb
boned, cubed |
*
|
| 6 | slices |
bacon
|
|
| 6 | slices |
pineapple
drained |
*
|
| 12 | x |
figs
California, dried |
*
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pineapple juice
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
ginger
|
|
| 0.6 | ml |
garlic salt
|
|
| 680.4 | g |
leg of lamb
boned, cubed |
*
|
| 6 | slices |
bacon
|
|
| 6 | slices |
pineapple
drained |
*
|
| 12 | x |
figs
California, dried |
*
|
| 1 | x |
rice
cooked |
*
|
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.
