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    Click here for a "text only" printer friendly version.
    Savory Lamb Shish Kabobs

    1/3 cup Kikkoman Teriyaki Marinade & Sauce
    1/4 cup dry white wine
    1/2 teaspoon black pepper
    2 tablespoons vegetable oil
    1/4 teaspoon dried oregano leaves, crushed
    1/4 teaspoon garlic powder
    2 pounds lamb cubes for kabobs
    4 (12-inch) metal or bamboo skewers*


    Combine teriyaki marinade & sauce, wine, pepper, oil, oregano and garlic; pour over lamb in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 4 hours, turning bag over occasionally.

    Reserving marinade, remove meat and thread onto skewers, about 1/2 inch apart. Place kabobs on grill 4 to 5 inches from hot coals. Cook 12 to 15 minutes (for medium), or to desired doneness, turning and brushing occasionally with reserved marinade.

    *Soak bamboo skewers in water 30 minutes to prevent burning.

    Makes 4 servings

    This recipe created by Kikkoman.

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