Thin strips of lamb, marinated
in soy sauce, honey, vinegar, sherry and garlic, are threaded
onto skewers and broiled.
Japanese
Skewered Lamb
- 2 pounds lamb
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons white distilled vinegar
2 tablespoons sherry
2 garlic cloves, crushed
1 teaspoon beef bouillon granules
1 1/2 cups beef broth
- Cut lamb into thin strips,
about 1/8-inch thick.
- In a bowl, combine soy
sauce, honey, vinegar, sherry, crushed garlic cloves, beef bouillon,
and beef broth. Pour over the meat and turn to coat evenly. Allow
to marinate, uncovered, for 1 hour at room temperature. Turn
the meat occasionally.
- Once lamb has finished
marinating thread onto skewers.
- Broil about 4 inches from
the heat for about 2 minutes on each side.
Makes 8 servings.
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