Japanese Skewered Lamb
Japanese Skewered Lamb recipe. 16
soy sauce, tamari
Before cooking: Cut the lamb into strips that are ⅛ 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.