Recipe#25678

Title: Barbecued Lamb on Skewers

Soar

Yield: 4 servings
 
      2 lb Stewing lamb, cut in
           1 1/4" cubes
      4 tb Fresh lemon juice
      3    Cloves garlic, minced
      1 tb Hot chili oil (or
    1/2 ts Cayenne and
      1 tb Salad oil)
    1/4 ts Salt
      1 pn Sugar
 
  Combine all ingredients and marinate lamb cubes for 2 hours in covered
  bowl. Drain lamb, reserving marinade for basting during barbecuing.
  Skewer lamb; you should have enough for two skewers per serving.
  Barbecue until browned, but still juicy. Overcooking will dull
  flavors. Serve with nang (Moslem bread) or shao bing (baked sesame
  rolls).
 
MMMMM