| 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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