Island Lamb Teriyaki Sticks

Island Lamb Teriyaki Sticks
Prep Time : 15 minutes
Cook Time : 6 to 8 minutes
Refrigeration Time : 4 to 12 hours
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2 lbs boneless 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

  1. 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.
  2. Pour remaining marinade over lamb.
  3. Cover and refrigerate meat for 4 to 12 hours, turning occasionally.


  1. To assemble teriyaki sticks, remove meat from marinade and discard marinade.
  2. Thread lamb strips on bamboo skewers accordion-fashion alternately with water chestnuts, pineapple chunks and cherry tomatoes.
  3. Grill over medium-hot coals.
  4. Cook 4 inches above coals for 6 to 8 minutes or until desired degree of doneness, brushing occasionally with marinade.
  5. Turn teriyaki sticks frequently during cooking time. Serve immediately.


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