2 lbs lean boneless lamb
¼ cup soy sauce
1 tablespoon honey
2 tablespoons vinegar
2 cloves garlic
¼ teaspoon ginger, Ground
1 ½ cups bouillon cubes

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.