Japanese skewered lamb (low cal)

Ingredients

 * 2 lbs lean boneless lamb
 * 1/4 cup soy sauce
 * 1 tbsp honey
 * 2 tbsp vinegar
 * 2 tbsp sherry
 * 2 garlic cloves
 * 1/4 tsp ground ginger
 * 1 1/2 cup bouillon

Directions
Before cooking: cut the lamb into strips that are 1/8 inch thick, ½ 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: 24