| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grilled |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Stewing lamb; cut in |
| 1 1/4 |
|
" cubes |
| 4 |
tb |
Fresh lemon juice |
| 3 |
|
Cloves garlic; minced |
| 1 |
tb |
Hot chili oil; (or |
| 1/2 |
ts |
Cayenne and |
| 1 |
tb |
Salad oil) |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Sugar |
INSTRUCTIONS
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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