Title: Barbecued Lamb on Skewers
Categories: Chinese Meat
Yield: 4 Servings
| 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 |
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).