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8 servings
suggest servings
| 2 | pounds | lamb | lean, boneless |
| 1/4 | cup | soy sauce | |
| 1 | tablespoon | honey | |
| 2 | tablespoons | vinegar | |
| 2 | tablespoons | sherry | |
| 2 | each | garlic cloves | |
| 1/4 | teaspoon | ginger | ground |
| 1 1/2 | cups | 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.
| % Daily Value* | |
| Total Fat 19.0g | 30% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 556mg | 23% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 2% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a most excellent and easy recipe to prepare. My guests all suggested that I add chicken to this recipe to make it a entree soup. But, either way this is going to become an established soup for my dinner guests and my family.
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