Marinated meat, skewered and barbecued, is popular throughout the Orient; much of the world, for that matter. This recipe from central Asia, where lamb reigns supreme, is seasoned with a piquant marinade.

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 fla- vors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls).