Japanese Skewered Lamb (low Cal)

10.11.2008 | Author: Cook | Posted in 110 recipes
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Japanese Skewered Lamb (low Cal)


Servings: 8
Ingredients: 

  • 2 lb Lean boneless lamb
    • 

  • 1/4 c  Soy sauce
    • 

  • 1 T  Honey
    • 

  • 2 T  Vinegar
    • 

  • 2 T  Sherry
    • 

  • 2 ea Garlic cloves
    • 

  • 1/4 t  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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