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Barbecued Lamb on Skewers

 Yield: 4 servings
       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).

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