Island Lamb Teriyaki Sticks

Prep Time:
20 mins.
Cook Time:
6-8 mins.
Marinate Time:
4-12 hrs.


  • 2 pounds boneless American Lamb leg or shoulder, cut into strips, 1” wide, 1/2” thick
  • 1 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup canola oil
  • 1/4 cup white vinegar
  • 3 garlic cloves, finely chopped
  • 2 teaspoons sesame seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 24 water chestnuts
  • 24 pineapple chunks
  • 24 cherry tomatoes
  • 12″ bamboo skewers, soaked in water


1. Place strips of lamb in shallow dish. In bowl, combine soy sauce, brown sugar, oil, vinegar, garlic, sesame seeds, ginger, and salt; reserve 1/4 cup marinade for basting. Pour remaining marinade over lamb. Cover and refrigerate meat for 4 to 12 hours, turning occasionally.

2. To assemble teriyaki sticks, remove meat from marinade and discard marinade. Thread lamb strips on bamboo skewers accordion-fashion alternately with water chestnuts, pineapple chunks and cherry tomatoes.

3. Grill over medium-hot coals. Cook 4” above coals for 6 to 8 minutes or until desired degree of doneness, brushing occasionally with marinade. Turn teriyaki sticks frequently during cooking time.

Photo & Recipe: American Lamb Board

Categories: Lamb Cubes, Lamb, Lamb Leg