Island Lamb Teriyaki Sticks
Water chestnuts contribute crunchy contrast to these sweet and savory lamb skewers.
- 2 pounds boneless American Lamb leg or shoulder, cut into strips, 1-inch wide, 1/2-inch thick
- 1 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup canola oil
- 1/4 cup white vinegar
- 3 cloves garlic, finely chopped
- 2 tablespoons sesame seeds
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 24 water chestnuts
- 24 pineapple chunks
- 24 cherry tomatoes
- 12-inch bamboo skewers, soaked in water
- Place strips of lamb in shallow dish.
- In bowl, combine soy sauce, brown sugar, oil, vinegar, garlic, sesame seeds, ginger and salt; reserve 1/4 cup marinade for basting. Pour remaining marinade over lamb. Cover and refrigerate meat for 4 to 12 hours, turning occasionally.
- To assemble teriyaki sticks, remove meat from marinade and discard marinade. Thread lamb strips on bamboo skewers accordion-fashion alternately with water chestnuts, pineapple chunks and cherry tomatoes.
- Grill over medium-hot coals. Cook 4 inches above coals for 6 to 8 minutes or until desired degree of doneness, brushing occasionally with marinade. Turn teriyaki sticks frequently during cooking time. Serve immediately.
Calories from Fat 265 (57%)
(46%)Total Fat 30g
(50%)Saturated Fat 10g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Total Carbohydrate 28g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.