Japanese Skewered Lamb



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

DIRECTIONS:

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. 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.



Japanese Skewered Lamb