---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Teriyaki Lamb Kabobs
  Categories: Meats, Main dish
       Yield: 6 servings
  
     1/2 c  Pineapple juice
     1/4 c  Soy sauce
       2 tb Brown sugar
     1/4 ts Ginger
     1/8 ts Garlic salt
   1 1/2 lb Boned leg of lamb, cubed
       6 sl Bacon
       6 sl Canned pineapple; drained
      12    California Dried Figs
            Cooked rice
  
   Combine pineapple juice with soy, brown sugar, ginger, and garlic salt.
   Make kabobs by combining alternately on skewers; lamb, bacon, pineapple
   and California Dried Figs.  Place kabobs in shallow pan; pour pineapple
   marinade over; refrigerate for several hours.  Drain kabobs, reserving
   marinade.  Broil for about 10 minutes, brushing occasionally with sauce.
   Turn and broil 10 minutes longer.  Serve on hot rice.
   
   Source: 48 Family Favorites with California Figs
   Reprinted with the permission of The California Fig Advisory Board
   Electronic format courtesy of Karen Mintzias
  
 -----