Barbecued lamb on skewers
Yield: 4 servings
- 2 lb Stewing lamb cut in 1/2 ts Cayenne and
- 1 1/4" cubes 1 tb Salad oil)
- 4 tb Fresh lemon juice 1/4 ts Salt
- 3 Cloves garlic minced 1 pn Sugar
- 1 tb Hot chili oil (or
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).