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2 lb Lean boneless lamb 2 tb Sherry
1/4 c Soy sauce 2 ea Garlic cloves
1 tb Honey 1/4 ts Ground ginger
2 tb Vinegar 1 1/2 c Bouillon
8 servings
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
1/4 c Soy sauce 2 ea Garlic cloves
1 tb Honey 1/4 ts Ground ginger
2 tb Vinegar 1 1/2 c Bouillon
8 servings
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
