Winn-Dixie Signature Recipe
Lamb Teriyaki Kebab
Preparation Time: 1 hour, 20 min.
Cooking Time: 10 min.
Serves: 4
Ingredients:
1 1/2 lb Lamb, sirloin, steak, boneless, raw -- cut into 1 inch cubes
1 medium Peppers, sweet, red, (bell), raw -- cut into 1-1/2 inch squares
1 medium Peppers, bell, green -- cut into 1-1/2 in squares
1 medium Peppers, sweet, yellow (bell), raw -- cut into 1-1/2 inch squares
2 medium Onions, raw -- cut into 1 inch chunks
1 whole Pineapple, fresh -- large, cut into 1 inch chunks
8 large Mushrooms, raw -- caps
TERIYAKI MARINADE:
2 tablespoon Oil, olive
2 clove Garlic, raw -- minced
1/4 cup Wine, table, red
1 whole Lemons, raw -- rind of lemon, grated
1/2 teaspoon Ginger, ground
2 tablespoon Sauce, teriyaki
2 tablespoon Sherry, dry
1 dash Pepper, black, ground -- freshly ground
Preparation:
1. Skewer meat, vegetables and fruit.
2. Place kebabs in a shallow baking dish.
3. Combine all marinade ingredients in a small bowl. Pour over kebabs. Marinate in refrigerator up to 8 hours, turning several times.
4. Let lamb come to room temperature before grilling.
5. Grill directly over medium-hot coals.
6. Brush with reserved marinade from time to time, rotating the skewers to hotter or cooler areas of the grill as needed.
7. Grill for 3 to 5 minutes per side, until the meat reaches 130 to 135 degrees F for medium-rare to to medium.
8. Lamb should be set aside for a few minutes before serving.