Teriyaki Lamb Kabobs

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