BBQ |
Barbecued Lamb On Skewers |
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| 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 |
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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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