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Island Barbecued Lamb
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Island Barbecued Lamb Teriyaki Sticks Recipe marinates boneless strips of lamb with soy sauce, brown sugar, oil, vinegar, garlic, sesame seed, ginger and then skewers with water chestnuts, pineapple chunks and cherry tomatoes before grilling.

2 pounds boneless lamb, cut into strips, 1 inch wide
1 cup soy sauce
1/2 cup brown sugar
1/4 cup cooking oil
1/4 cup vinegar
3 cloves garlic, minced
2 teaspoons sesame seeds
2 teaspoons ginger
1 teaspoon salt
Water chestnuts
Pineapple chunks
Cherry tomatoes

1: Place strips of lamb in shallow dish. Combine soy sauce, brown sugar, cooking oil, vinegar, garlic, sesame seeds, ginger and salt; pour over lamb. Cover and refrigerate meat for 4-12 hours, turning occasionally.
2: To assemble teriyaki sticks, remove meat from marinade; thread lamb strips on bamboo skewers accordion fashion alternately with water chestnuts, pineapple chunks and cherry tomatoes. Grill over hot coals for 5-6 minutes or until desired degree of doneness is reached, brushing occasionally with marinade. Turn teriyaki sticks frequently during cooking time. Serve immediately.
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