Shish Kabobs
| 2 Lbs | Beef or Lamb |
| ½ Lb. | Button Mushrooms |
| 1 Cup | Sherry |
| 1/3 Cup | Olive Oil |
| 1 Tbsp | Lemon Juice |
| 2 tsp | Salt |
| 3 slices | Fresh Ginger |
| 2 Cloves | Garlic, crushed |
| ½ tsp. | Oregano |
| ½ tsp. | Basil |
| ½ tsp. | Coriander |
| ½ tsp. | Cumin |
| ¼ tsp. | Tumeric |
Cut meat into 1½ inch cubes. Clean mushrooms and slice off the bottoms. Combine the rest of the ingredients in a gallon size ziplock bag. Mix well and add meat and mushrooms. Let marinate overnight in the refrigerator. Skewer four chunks of meat and two mushrooms per skewer. Note: if using bamboo or wooden skewers they need to be soaked for 30 minutes in water first. Either grill the kabobs or broil them. About 3 minutes per side. Carbs: 1 per skewer.
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