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Japanese Skewered Lamb

 

Japanese Skewered Lamb recipe.
16

Yield

8

servings

Prep

15

min

Cook

10

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

2 pounds lamb
lean, boneless
¼ cup soy sauce, tamari
1 tablespoon honey
2 tablespoons vinegar
2 tablespoons sherry
2 each garlic cloves
¼ teaspoon ginger
ground
*
1 ½ cups bouillon
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 27763% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 556mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 42g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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