Barbecued Lamb on Skewers
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb stew meat
cut in 1 1/4 inch cubes |
*
|
| 4 | tablespoons |
lemon juice
fresh |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
hot chili pepper oil
(or 1/2 ts Cayenne and 1 tb Salad oil) |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb stew meat
cut in 1 1/4 inch cubes |
*
|
| 6E+1 | ml |
lemon juice
fresh |
|
| 3 | each |
garlic cloves
minced |
|
| 15 | ml |
hot chili pepper oil
(or 1/2 ts Cayenne and 1 tb Salad oil) |
*
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
sugar
|
*
|
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.
Barbecue until browned, but still juicy. Overcooking will dull flavors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls).
