Japanese Skewered Lamb

Directions

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.