Japanese skewered lamb

8 servings

Ingredients

Quantity Ingredient
2 pounds Lean boneless lamb
¼ cup Soy sauce
1 tablespoon Honey
2 tablespoons Vinegar
2 tablespoons Sherry
2 Garlic cloves
¼ teaspoon Ground ginger
1½ cup Bouillon

Directions

Before cooking: Cut the lamb into strips that are ⅛ inch thick, ½ inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248

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