2 lb stewing lamb, cut in 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
Marinated meat, skewered and barbecued, is popular throughout the Orient; much of the world, for that matter. This recipe from central Asia, where lamb reigns supreme, is seasoned with a piquant marinade.
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 fla- vors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls).
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