Barbecued lamb on skewers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
| ¼ | teaspoon | Salt |
| 1 | pinch | Sugar |
Directions
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).