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Friday, May 18, 2007 Teriyaki Lamb Kebabs

1 1/2 pounds bonless lamb, cut into 1 inch cubes
3 bell peppers (various colors) cut into 1 inch pieces
2 medium red onions, cut into 1 inch pieces
1 pineapple, cut into 1 inch cubes
8 mushroom caps

1/4 cup red wine
2 tablespoons olive oil
2 tablespoons terijaki sauce
4 cloves garlic, minced
grated rind of 1 lemon
1 teaspoon black pepper
1/2 teaspoon ground ginger

1. Combine all ingredients for the marinade. Mix well and set aside.

2. Skewer lamb pieces, fruit and vegetables onto skewers alternating pieces. Place skewers in a baking dish and pour marinade over top. Turn to coat evenly. Cover and refrigerate for up to 8 hours turning occasionally.

3. Preheat grill. Place kebabs on grill, brush with marinade and grill for 12 to 15 minutes turning three times during the grilling. Remove when done and serve.

Prepared by Rae :: 1:27 PM :: 0 comments Search the recipe box