grilled lamb on skewers

4 servings
2 pounds Stewing lamb; cut in
1¼  " 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

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).

Converted by MM_Buster v2.0l.

Similar recipes

Random recipe of the day

Strawberry and apple jam

Follow us

 Subscribe in a reader