Teriyaki Lamb Kabobs
Submitted by TK
Lamb, bacon, pineapple and dried California figs threaded onto skewers and glazed with a soy-pineapple-ginger marinade. Broiled until sticky and served over hot rice for a sweet-savory feast.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
3 hrsThese aren’t your standard kebabs.
Cubed leg of lamb shares the skewer with bacon, juicy pineapple chunks and plump dried California figs, all marinated for hours in a glossy blend of pineapple juice, soy sauce, brown sugar and ginger.
The combination sounds wild, but it works brilliantly. The lamb brings rich, gamey depth. The bacon adds smoky salt. The pineapple and figs deliver bursts of sticky sweetness that caramelize under the broiler into something deeply addictive.
Served over hot rice, every skewer is a complete meal in a single hand.
Pro Tips
- Cut the lamb into even cubes so everything on the skewer cooks at the same rate.
- Wrap the bacon loosely around the lamb cubes or fold into squares between the other ingredients. Packed too tight and it won’t crisp properly.
- The California dried figs are essential here. They absorb the marinade like little sponges and turn jammy and sweet under the broiler.
- Baste with the reserved marinade every time you turn the skewers for maximum glaze buildup.
Ingredients
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.
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