|2 pounds||Stewing lamb; cut in|
|4 tablespoons||Fresh lemon juice|
|3||Cloves garlic; minced|
|1 tablespoon||Hot chili oil; (or|
|½ teaspoon||Cayenne and|
|1 tablespoon||Salad oil)|
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).
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