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Island Lamb Teriyaki Sticks
Courtesy of American Lamb Board
Servings: 8
Prep Time: 20 Min.
Cook Time: 6-8 Min.
Marinate: 4 Hr.
What you need:
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+ 2 lb. American Lamb boneless leg or shoulder, cut into strips, 1-in. wide, 1/2-in. thick
+ 1 c. soy sauce
+ 1/2 c. brown sugar, packed
+ 1/4 c. canola oil
+ 1/4 c. white vinegar
+ 3 cloves garlic, finely chopped
+ 2 tsp. sesame seeds
+ 2 tsp. ground ginger
+ 1 tsp. salt
+ 24 water chestnuts
+ 24 pineapple chunks
+ 24 cherry tomatoes
+ 12 in. bamboo skewers, soaked in water
What to do:
1. Place strips of lamb in shallow dish. In bowl, combine soy sauce, brown sugar, oil, vinegar, garlic, sesame seeds, ginger and salt; reserve 1/4 c. marinade for basting. Pour remaining marinade over lamb. Cover and refrigerate meat for 4 to 12 hr., turning occasionally.
2. To assemble teriyaki sticks, remove meat from marinade and discard marinade. Thread lamb rips on bamboo skewers accordion-fashion alternately with water chestnuts, pineapple chunks and cherry tomatoes.
3. Grill over medium-hot coals. Cook 4-in. above coals for 6 to 8-min. or until desired degree of doneness, brushing occasionally with marinade. Turn teriyaki sticks frequently during cooking time. Serve immediately.

* Recipe and image provided by the American Lamb Board
Nutritional information:
Calories: 417;   Calories From Fat: 45;   Total Fat: 21g;   Cholesterol: 81mg;   Total Carbs: 34g;   Fiber: 3g;   Protein: 23g;   Sodium: 987mg;