Recipe - Japanese Skewered Lamb

2 pound Lean boneless lamb
One fourth cup Soy sauce
1 tablespoon Honey
2 tablespoon Vinegar
2 tablespoon Sherry
2 Garlic cloves
One fourth teaspoon Ground ginger
1 One half cup Bouillon

Before cooking: Cut the lamb into strips that are 1/8 inch thick, One half 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