barbecued lamb on skewers

Categories
Chinese
Lamb
Yield
4 servings
MeasureIngredient
2 pounds Stewing lamb, cut in 1 1/4" cubes
4 tablespoons Fresh lemon juice
Cloves garlic, minced
1 tablespoon Hot chili oil (or
½ teaspoon Cayenne and
1 tablespoon Salad oil)
¼ teaspoon Salt
1 pinch Sugar

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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