Grilled Lamb On Skewersgreek, grilling recipes, kabobs, lamb 2 pounds stewing lamb; cut in 1 1/4 " cubes 4 tablespoons fresh lemon juice 3 cloves garlic; minced 1 tablespoon hot chili oil; (or 1/2 teaspoon cayenne and 1 tablespoon salad oil) 1/4 teaspoon salt 1 pinch 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. Grill until browned, but still juicy. Overcooking will dull flavors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls). |
