Lamb Teriyaki

1 ½ lbs. leg of lamb lean, rare, cooked & cooled

¼ cup tamari

¼ cup rice or sherry wine

2 tsp. grated ginger

2 garlic cloves, minced

2 tsp. agave

12 oz. small, washed, whole mushrooms

2 onions, cut in quarters

1 large green pepper, cut in large chunks

cut lamb into 2″ cubes

mix together & marinate lamb for 2 hours
or longer in fridge. Reserve marinade.

Thread meat on skewers (if you use wood,
soak in water for 1 hour to prevent burning) and alternate mushrooms, onions & peppers. Brush gently with oil. Broil 4 inches from heat 3-4 min each side, basting liberally with marinade.