Japanese Skewered Lamb (Low Cal)

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READY IN: 1hr 2mins

Ingredients Nutrition


  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.

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