Japanese skewered lamb (low cal)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean boneless lamb |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Honey |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Sherry |
| 2 | eaches | 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