Teriyaki Lamb Kabobs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Pineapple juice,
1/4 cup: Soy sauce,
2 tbsp: Brown sugar,
1/4 tsp: Ginger,
1/8 tsp: Garlic salt,
1 1/2 lbs: Boned leg of lamb, cubed
6 slice: Bacon,
6 slice: 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
Source from luhu.jp
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
Source from luhu.jp