Photo: Charles Walton; Styling: Mary Lyn Hill
Yield
Makes 4 servings

How to Make It

Step 1

Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 1/3 cup mixture.

Step 2

Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.

Step 3

Remove lamb and onion from marinade, discarding marinade.

Step 4

Alternate lamb and onion on 4 (8-inch) skewers.

Step 5

Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture.

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