Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean cooked leg of lamb |
| ¼ cup | Japanese style soy sauce |
| ¼ cup | Rice/sherry wine |
| 2 teaspoons | Ground ginger |
| 1 \N | Minced small garlic clove |
| 12 ounces | Small washed whole mushrooms |
| 2 \N | Quartered and separated onions |
| 2 tablespoons | Salad oil |
Cut meat into 2-inch cubes, discard any fat. Combine lamb with soy sauce, wine, ginger and garlic in plastic bag set into bowl. Marinate for two hours or longer in refrigerator. Reserve marinade; thread meat on skewers, alternating with mushrooms and onion leaves. Wipe gently with oil. Broil 4 inches from heat 3-4 minutes a side, basting occasionally with marinade.