Japanese Skewered Lamb (low Cal)

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Title: JAPANESE SKEWERED LAMB (LOW CAL)
Categories: Low-cal, Main dish, Meats
Yield: 8 servings

2 lb Lean boneless lamb
1/4 c Soy sauce
1 tb Honey
2 tb Vinegar
2 tb Sherry
2 ea Garlic cloves
1/4 ts Ground ginger
1 1/2 c 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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