Japanese Skewered Lamb (low Cal)

Total Time: 1 hr 2 mins

Ingredients

• Servings: 8
• 2 lbs lean boneless lamb
• 1/4 cup soy sauce
• 1 tablespoon honey
• 2 tablespoons vinegar
• 2 tablespoons sherry wine
• 2 cloves garlic
• 1/4 teaspoon ginger, ground
• 1 1/2 cups bouillon cubes

Recipe

• 1 before cooking: cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain.
• 2 combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat.
• 3 turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator.
• 4 turn the meat occasionally so it gets seasoned evenly.
• 5 weave the meat onto skewers.
• 6 broil them about 4 inches from the heat source for about 2 minutes on each side.