Serves: 8
Total Calories: 495

2 1/2 pounds lamb shoulder boneless, cut in 1 1/2-inch cubes, may also use the leg
1 teaspoon ginger
1 teaspoon dry mustard
1 teaspoon monosodium glutamate (optional)
2 teaspoons sugar
1/2 cup soy sauce
1/4 cup vegetable oil
3 cloves garlic minced
1/2 cup pineapple juice

Combine all ingredients but lamb in glass or pottery bowl (molasses may be substituted for sugar). Add lamb cubes marinate in refrigerator for 6 to 8 hours. Soak wooden skewers in water for 30 minutes prior to using them. Arrange meat cubes on skewer, allowing space between every two pieces. Broil over hot coals or 3 inches from preheated oven broiler for about 15 minutes, turning frequently. If desired, thread whole canned mushrooms and small onions onto skewer alternately with pieces of lamb add cherry tomatoes for last 5 minutes of cooking, if desired. Serve immediately with Rice Pilaff (see recipe in this cookbook), if desired.

Nutritional Facts:

Serves: 8
Total Calories: 495
Calories from Fat: 293

More Recipes from the Managing Your Meals Cookbook:
Baked Lamb Chop Dinner
Lamb Shish Kabobs
Roast Leg of Lamb