1 1/2 lb Lean cooked leg of lamb
1/4 c Japanese style soy sauce
1/4 c Rice/sherry wine
2 ts Ground ginger
1 Minced small garlic clove
12 oz Small washed whole mushrooms
2 Quartered and separated
-onions
2 tb Salad oil
Cut meat into 2-inch cubes, discard any fat. Combine
lamb with soy sauce, wine, ginger and garlic in
plastic bag set into bowl. Marinate for two hours or
longer in refrigerator. Reserve marinade; thread meat
on skewers, alternating with mushrooms and onion
leaves. Wipe gently with oil. Broil 4 inches from heat
3-4 minutes a side, basting occasionally with marinade.
