Japanese Skewered Lamb (Low Cal)

Ingredients

• 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

Directions

1. 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. 2

   Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat.

3. 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. 4

   Turn the meat occasionally so it gets seasoned evenly.

5. 5

   Weave the meat onto skewers.

6. 6

   Broil them about 4 inches from the heat source for about 2 minutes on each side.