Japanese Skewered Lamb (Low Cal)

• 2 lbs lean boneless lamb
• 14 cup soy sauce
• 1 tablespoon honey
• 2 tablespoons vinegar
• 2 tablespoons sherry wine
• 2 cloves garlic
• 14 teaspoon ginger, Ground
• 1 12 cups bouillon cubes

1. Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain.
2. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat.
3. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator.
4. Turn the meat occasionally so it gets seasoned evenly.
5. Weave the meat onto skewers.
6. Broil them about 4 inches from the heat source for about 2 minutes on each side.

lamb, soy sauce, honey, vinegar, sherry wine, garlic, ginger, bouillon cubes

Taken from www.food.com/recipe/japanese-skewered-lamb-low-cal-7093 (may not work)