- Combine teriyaki marinade & sauce, wine, pepper, oil, oregano and garlic; remove and reserve 3 Tbsp.
- Pour remaining teriyaki mixture over lamb in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 4 hours, turning bag over occasionally.
- Remove meat from marinade; discard marinade.
- Thread meat onto skewers, about 1/2 inch apart.
- Place kabobs on grill 4 to 5 inches from hot coals. Cook 12 to 15 minutes (for medium), or to desired doneness, turning and brushing occasionally with reserved teriyaki mixture. *Soak bamboo skewers in water 30 minutes to prevent burning.
Savory Lamb Shish Kabobs
ingredients
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup dry white wine
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder
2 pounds lamb cubes for kabobs
4 (12-inch) metal or bamboo* skewers
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
