Teriyaki Lamb Kabobs

Recipe: Teriyaki Lamb Kabobs


  • 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


  1. 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.
  2. 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.
  3. Turn and broil 10 minutes longer. Serve on hot rice.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)