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Barbecued Lamb on Skewers

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).




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