Teriyaki Lamb Kabobs

1/2 Cup Pineapple juice
1/4 Cup Soy sauce
2 Tablespoon Brown sugar
1/4 Teaspoon Ginger
1/8 Teaspoon Garlic salt
1-1/2 Pound Boned leg of lamb, cubed
6 Slice Bacon
6 Slice Canned pineapple; drained
12 California Dried Figs
Cooked rice

Combine pineapple juice with soy, brown sugar, ginger, and garlic salt. Make
kabobs by combining alternately on skewers; lamb, bacon, pineapple and
California Dried Figs. Place kabobs in shallow pan; pour pineapple marinade
over; refrigerate for several hours. Drain kabobs, reserving marinade. Broil
for about 10 minutes, brushing occasionally with sauce. Turn and broil 10
minutes longer. Serve on hot rice.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format courtesy
of Karen Mintzias
Home Cookin 4.8 Chapter: Lamb
Servings: 6