2 lb stewing lamb, cut in
1 1 1/4 cubes
4 tablespoon fresh lemon juice
3 cloves garlic, minced
1 tablespoon hot chili oil (or
1/2 teaspoon cayenne and
1 tablespoon salad oil)
1/4 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).

Yield: 4 servings