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).