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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kikkoman.