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Recipes Main Ingredient Lamb
Lamb Teriyaki Kebabs
Ingredients
1-1/2 lbs. Broadleaf Boneless Lamb, cut into 1-inch cubes
1 each red, green, yellow peppers cut into 1 1/2-inch squares
2 medium onions, cut into 1-inch chunks
1 large pineapple, cut into 1-inch chunks
8 mushroom caps
Marinade
2 T. olive oil
2 garlic cloves, minced
1/4 C. red wine
rind of 1 lemon, grated
1/2 t. dry ground ginger
2 T. teriyaki sherry
freshly ground pepper
Methods/steps
Skewer meat, vegetables and fruit. Place kebabs in a shallow baking dish.
Combine all marinade ingredients and pour over kebabs. Marinate in refrigerator up to 8 hours, turning several times.
Let lamb come to room temperature before grilling. Cook on greased grill over medium-hot coals. Grill for 3-5 minutes per side.
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