Teriyaki lamb kabobs

6 servings

Ingredients

Quantity Ingredient
½ cup Pineapple juice
¼ cup Soy sauce
2 tablespoons Brown sugar
¼ teaspoon Ginger
⅛ teaspoon Garlic salt
1½ pounds Boned leg of lamb, cubed
6 slices Bacon
6 slices 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

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