| Teriyaki Lamb Kabobs
1/2 Cup Pineapple juice
1/4 Cup Soy sauce
2 Tablespoon Brown sugar
1/4 Teaspoon Ginger
1/8 Teaspoon Garlic salt
1-1/2 Pound Boned leg of lamb, cubed
6 Slice Bacon
6 Slice Canned pineapple; drained
12 California Dried Figs
Cooked rice |
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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. Servings: 6
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