Recipe - Teriyaki Lamb Kabobs

One half cup Pineapple juice
One fourth cup Soy sauce
2 tablespoon Brown sugar
One fourth teaspoon Ginger
1/8 teaspoon Garlic salt
1 One half pound 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip