| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Low-cal, Meats | 8 | Servings |
INGREDIENTS
| 2 | lb | Lean boneless lamb |
| 1/4 | c | Soy sauce |
| 1 | tb | Honey |
| 2 | tb | Vinegar |
| 2 | tb | Sherry |
| 2 | Garlic cloves | |
| 1/4 | ts | Ground ginger |
| 1 1/2 | c | Bouillon |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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