|2 pounds||Stewing lamb, cut in 1 1/4" cubes|
|4 tablespoons||Fresh lemon juice|
|3||Cloves garlic, minced|
|1 tablespoon||Hot chili oil (or|
|½ teaspoon||Cayenne and|
|1 tablespoon||Salad oil)|
Marinated meat, skewered and barbecued, is popular throughout the Orient; much of the world, for that matter. This recipe from central Asia, where lamb reigns supreme, is seasoned with a piquant marinade.
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 fla- vors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls).
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