Teriyaki Lamb Kabobs

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper
• 1 lb boneless lamb loin, cut into 1 inch cubes
• 1 (14 1/2 ounce) can low sodium beef broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 3 portabella mushrooms, cut into quarters
• 1 large red onion, cut into 12 wedges
• 12 cherry tomatoes
• 12 bite-size fresh pineapple chunks

Recipe

• 1 flavor the meat: in a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. add lamb cubes, and turn to coat evenly with marinade. cover, and refrigerate for 3 hours.
• 2 create sauce topping: in a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. bring to a boil, stirring constantly. reduce heat, and simmer 5 minutes.
• 3 cooking prep: preheat an outdoor grill for high heat and lightly oil grate. thread lamb cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• 4 cooking: cook on grill for 15 minutes, or until meat is cooked through. turn skewers, and baste often with sauce during cooking.
• 5 serve.