Grilled Lamb On Skewers

Course : Grilling
Serves: 4
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2 pounds stewing lamb -- cut in 1 1/4 inch cubes
4 tablespoons fresh lemon juice
3 cloves garlic
1 tablespoon hot chili oil -- (or
1/2 teaspoon cayenne and
1 tablespoon salad oil)
1/4 teaspoon salt
1 dash sugar

Preparation / Directions:

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).

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