1 ½ lb Lean cooked leg of lamb
¼ c Japanese style soy sauce
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, 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.