bbq teriyaki lamb kabobs

Ingredients

• Servings: 6
• 3 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 pound boneless lamb loin, cut into 1 inch cubes
• 1 (14.5 ounce) can low-sodium beef broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 3 portobello mushrooms, cut into quarters
• 1 large red onion, cut into 12 wedges
• 12 cherry tomatoes
• 12 bite-size chunks fresh pineapple

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 3 hrs 50 mins


• in a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. add lamb cubes, and turn to coat evenly with marinade. cover, and refrigerate for 3 hours.
• in a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. bring to a boil, stirring constantly. reduce heat, and simmer 5 minutes.
• preheat an outdoor grill for high heat and lightly oil grate. thread lamb cubes skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• cook on grill for 15 minutes, or until meat is cooked through. turn skewers, and baste often with sauce during cooking.