Japanese Skewered Lamb (Low Cal)

May 29, 2023May 29, 20230 11

Healthy Japanese Skewered Lamb Recipe for Your Next Meal

by The Chefin Main

Prep

10 min

Cook

10 min

Ready In

2 hrs 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

350

Sugar

Fat

18g

This Japanese skewered lamb recipe is a healthy twist on a classic dish that is sure to satisfy your taste buds. The combination of the sweet and savory marinade with the tender pieces of lamb is simply irresistible. This recipe is perfect for a weekend barbecue or a special occasion. Plus, lamb is a great source of protein and other essential nutrients that can help keep you healthy and energized.

Instructions

1.	Cut lamb into small cubes and combine soy sauce, honey, vinegar, sherry wine, garlic, and ginger in a bowl to create a marinade.
2.	Add cubed lamb to the marinade and refrigerate for at least 2 hours.
3.	Preheat the grill for medium-high heat.
4.	Thread the lamb onto skewers (if using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning).
5.	Place skewers on grill and baste them with the remaining marinade.
6.	Grill for 8-10 minutes or until the lamb is cooked through.
7.	Serve hot with your favorite side dish.

PROS

Low in calories and high in protein, this Japanese skewered lamb recipe is perfect for those who are watching their waistline but still want to enjoy a delicious meal.
The marinade adds a savory and sweet flavor that complements the lamb perfectly.

CONS

Lamb can be high in saturated fat, so it should be enjoyed in moderation as part of a healthy diet.
Also, this recipe requires some preparation time for marinating the lamb.

HEALTH & BENEFITS

Lamb is a great source of protein, iron, and vitamin B12, which can help improve energy levels and boost brain function. The marinade in this recipe adds flavor without adding a lot of extra calories.

	2 lbs lean boneless lamb
	1/4 cup soy sauce
	1 tablespoon honey
	2 tablespoons vinegar
	2 tablespoons sherry wine
	2 cloves garlic
	1/4 teaspoon ginger , Ground
	1 1/2 cups bouillon cubes