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JAPANESE SKEWERED LAMB (LOW-CAL)

Category:    Low-cal, Main dishes, Meats
Yield:8 servings
 
      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
 
  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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