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Teriyaki Lamb Kabobs

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Submitted by TK

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

3 hrs

Ingredients

½ 118
¼ 59
2 3E+1
TABLESPOONS ML BROWN SUGAR
¼ 1.3
TEASPOON ML GINGER
0.6
TEASPOON ML GARLIC SALT
1 ½ 680.4
POUNDS G LEG OF LAMB
boned, cubed *
6 6
SLICES SLICES BACON
6 6
SLICES SLICES PINEAPPLE
drained *
12 12
X X FIGS
California, dried *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 189 17% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 787mg 33%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 15%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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