1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoon brown sugar
1/4 teaspoon ginger
1/8 teaspoon garlic salt
1 1/2 lb boned leg of lamb, cubed
6 slice bacon
6 slice canned pineapple; drained
12 california dried figs
1 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.

Yield: 6 servings