Barbecued Lamb on Skewers
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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).