Grilled lamb on skewers

Yield: 4 servings

Measure Ingredient
2 pounds Stewing lamb; cut in
" 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

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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