|Lean boneless pork||1⁄4 Pound|
|Lean boneless lamb||3⁄4 Pound|
|Skinless boneless chicken breasts||3⁄4 Pound|
|Low sodium teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Unsweetened pineapple juice||1⁄3 Cup (5.33 tbs)|
|Curry powder||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Vegetable cooking spray||1|
|Peanut sauce||2 Tablespoon|
Cut pork, lamb, and chicken into 1/4 inch-wide strips, and place in a large heavy-duty, zip-top plastic bag.
Combine teriyaki sauce and next 6 ingredients; pour over meat.
Seal bag, and shake until meat is well coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Soak 24 (10-inch) bamboo skewers in water 30 minutes; set aside.
Drain meat; discard marinade.
Thread pork, lamb, and chicken alternately onto soaked skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done.