Lamb Teriyaki Kabobs

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1 ½ lbs. Boneless Lamb, cut into 1 inch cubes
1 each Red. Green and Yellow Peppers, cut into 1 ½ inch squares
2 Medium Onions, cut into 1 inch chunks
1 Large Pineapple, cut into 1 inch chunks
8 Mushroom Caps

Teriyaki Marinade

2 T Olive Oil
2 Garlic Cloves, Minced
¼ Cup Red Wine
Rind of One Lemon, Grated
½ t Dry Ground Ginger
2 T Teriyaki Sauce
2 T Dry Sherry
Fresh Ground Pepper

Skewer meat, vegetables and fruit. Place Kabobs in a shallow baking dish. Combine all marinade ingredients and pour over Kabobs. Marinate in refrigerator up to 8 hours, turning several times. Let lamb come to room temperature and then grill directly over medium-hot grill. Brush with reserved marinade occasionally. Grill for 3 to 5 minutes per side, until the meat reaches 130 to 135 degrees for medium and longer for medium-well.