Island Lamb Teriyaki Sticks
Recipe courtesy of the American Lamb Board.
2 pounds American Lamb boneless leg or shoulder, cut into strips, 1-inch wide, 1/2-inch thick
1 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup canola oil
1/4 cup white vinegar
3 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 teaspoons ground ginger
1 teaspoon salt
24 water chestnuts
24 pineapple chunks
24 cherry tomatoes
8 (12-inch) bamboo skewers, soaked in water
- 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 cup marinade for basting. Pour remaining marinade over lamb. Cover and refrigerate meat for 4 to 12 hours, turning occasionally.
- 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.
- Grill over medium-hot coals. Cook 4-inches above coals for 6 to 8 minutes or until desired degree of doneness, brushing occasionally with marinade. Turn teriyaki sticks frequently during cooking time. Serve immediately.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 417; Calories From Fat: 45; Total Fat: 21g; Cholesterol: 81mg; Total Carbs: 34g; Fiber: 3g; Protein: 23g; Sodium: 987mg.
Recipe and photograph courtesy of the American Lamb Board.