| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Meats, Main dish | 6 | Servings |
INGREDIENTS
| 1/2 | c | Pineapple juice |
| 1/4 | c | Soy sauce |
| 2 | tb | Brown sugar |
| 1/4 | ts | Ginger |
| 1/8 | ts | Garlic salt |
| 1 1/2 | lb | Boned leg of lamb, cubed |
| 6 | sl | Bacon |
| 6 | sl | Canned pineapple; drained |
| 12 | California Dried Figs | |
| Cooked rice |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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