Japanese Skewered Lamb (Low Cal)
- Ready In:
- 1hr 2mins
- Ingredients:
- 8
- Serves:
-
8
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
- 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.
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RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
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