Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Stewing lamb, cut in 1 1/4" 1/2 ts Cayenne and
-cubes 1 tb Salad oil)
4 tb Fresh lemon juice 1/4 ts Salt
3 Cloves garlic, minced 1 pn Sugar
1 tb Hot chili oil (or

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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