Japanese Skewered Lamb (Low Cal)

1. 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. 2

   Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat.

3. 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. 4

   Turn the meat occasionally so it gets seasoned evenly.

5. 5

   Weave the meat onto skewers.

6. 6

   Broil them about 4 inches from the heat source for about 2 minutes on each side.

* Per serving · 4 servings · Values may vary.

No additional tips available.