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Teriyaki Lamb Kabobs

chef.jackson's picture
Ingredients
  Boneless lamb 1 1⁄2 Pound, cut into 1-inch cubes
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Cooking oil 1⁄3 Cup (5.33 tbs)
  Lemon 1 , juiced
  Ground ginger 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Zucchini 2 , washed and cut into 6 pieces each
  Cherry tomatoes 12
  Mushrooms 12 , wiped and stemmed
  Pineapple chunks 12
Directions

GETTING READY
1. In a large non-reactive bowl, place the lamb cubes.
2. In a cup or small bowl, blend the soy sauce, oil, lemon juice, and spices. Stir to amalgamate.
3. Pour the marinade over the meat and toss it to coat well.
4. Cover the bowl and refrigerate and allow the meat to marinate for 6 hours or overnight, tossing the meat occasionally to keep it coated with the marinade.
5. Prepare a barbecue grill or preheat the broiler.

MAKING
6. Drain the marinade into a saucepan and set aside.
7. Skewer the meat onto 12 seasoned wooden skewers or on metal ones, alternating with zucchini, cherry tomatoes, mushrooms and pineapple chunks each.
8. Glaze the lamb and vegetables with the marinade, using a pastry brush for the same.
9. Grill or broil the kabobs for about 15 to 20 minutes, turning them occasionally while cooking and brushing them frequently with the sauce.
10. Allow the meat to be cooked until tender, slightly charred outside but nice and pink inside.
11. Heat the remaining marinade and thicken to a sauce.

SERVING
12. Serve the Teriyaki Lamb Kabobs with sauce, over hot pilaf.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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