Japanese Skewered Lamb

2 lb Lean boneless lamb

1/4 c Soy sauce

1 tb Honey

2 tb Vinegar

2 tb Sherry

2 Garlic cloves

1/4 ts Ground ginger

1 1/2 c Bouillon

Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 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. Makes 8 servings. Calories per serving: 248