Recipe for Japanese Skewered Lamb (Low Cal)


2 lb lean boneless lamb
1/4 cup soy sauce
1 tablespoon honey
2 tablespoon vinegar
2 tablespoon sherry
2 each garlic cloves
1/4 teaspoon ground ginger
1 1/2 cup bouillon


Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 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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