Teriyaki Lamb Kabobs Recipe

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Teriyaki Lamb Kabobs 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 lb boned leg of lamb, cubed
6 slice bacon
6 slice canned pineapple, drained
12 california dried figs
1 cooked rice

A Recipe for
Teriyaki Lamb Kabobs

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Teriyaki Lamb Kabobs

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Teriyaki Lamb Kabobs 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

Serves: 6

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Teriyaki Lamb Kabobs Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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