Japanese skewered lamb

8 servings

Ingredients

Quantity	Measure	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