Island Lamb Teriyaki Sticks - Cascade Creek American Lamb
island lamb teriyaki sticks
island lamb teriyaki sticks

Island Lamb Teriyaki Sticks

    

March 5, 2016

This marinated dish is perfect for parties and family gatherings.


Warning: A non-numeric value encountered in /home/customer/www/cascadecreeklamb.com/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82
  • Prep: 20 mins
  • Yields: 8 servings

Ingredients

2 lbs 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 tsp sesame seeds

2 tsp ground ginger

1 tsp salt

24 water chestnuts

24 pineapple chunks

24 cherry tomatoes

12-inch bamboo skewers, soaked in water

Directions

1Place 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.

2To 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.

Preparation time: 20 minutes
Marinate time: 4 to 12 hours
Cook time: 6 to 8 minutes

Recipe and image provided by the American Lamb Board

00:00