Title: Teriyaki Lamb Kabobs
Categories: Meat Main
Yield: 6 Servings

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

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

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