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).