Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living April 1998

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Credit: Charles Walton; Styling: Mary Lyn Hill

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Remove lamb and onion from marinade, discarding marinade.

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

  • 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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