Preparation:
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.
Grill until browned, but still juicy.
Overcooking will dull flavors.
Serve with nang (Moslem bread) or shao bing (baked sesame rolls). |
