Island Lamb Teriyaki Sticks

Island Lamb Teriyaki Sticks

Courtesy of American Lamb Board 8 Servings • 20 Min. Prep Time • 6-8 Min. Cook Time • 4 Hr. Marinate Time
Ingredients
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

Directions:

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

Nutrition:

Calories: 417; Calories From Fat: 45; Total Fat: 21g; Cholesterol: 81mg; Total Carbs: 34g; Fiber: 3g; Protein: 23g; Sodium: 987mg;