Ingredients
2 pounds 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 teaspoons Sesame seeds
2 teaspoons Ground ginger
1 teaspoon Salt
24 slices Water chestnuts
24 slices Pineapple
24 slices Cherry tomatoes
1 bundle 12-inch Bamboo skewers soaked in water
Preparation
Place 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.
To 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.
