Ingredients Jump to Instructions ↓

  1. 2 tablespoons rice wine or sherry

  2. 1 tablespoon 5-spice powder

  3. 1 pound boneless leg of lamb, in 3/4-inch cubes

  4. 4 scallions, cut into quarters Sauce:

  5. 1 tablespoon soy sauce

  6. 1 tablespoon rice wine or sherry

  7. 2 teaspoons sesame oil

Instructions Jump to Ingredients ↑

  1. Prepare the grill. Mix the marinade ingredients. Marinate the lamb inrefrigerator for approximately 30 minutes. While lamb is marinating, soak the skewers in cold water and mix the sauceingredients. Thread the lamb cubes on a skewer, alternating with scallionpieces. Cook for five minutes, turn and cook for another five minutes. While lamb is cooking, combine the sauce with the remaining marinade.Bring to a boil in a saucepan over medium heat and reduce to a simmer and cookfor five minutes. Serve with the lamb


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