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. Home Page

This recipe created by Kikkoman.