Spicy Lamb Kebabs

• 2 pounds well trimmed boned lamb cut into 1 1/2 inch cubes
• 3 large garlic cloves peeled
• 1/2 cup sweet bean sauce or hoisin sauce
• 1/4 cup chinese rice wine
• 3 tablespoons all purpose soy sauce
• 2 tablespoons sugar
• 1 1/2 teaspoons crushed red pepper flakes
• 1 tablespoon oriental sesame oil
• 5 medium scallions trimmed of all but 1 inch of green and cut into 1 1/2 inch lengths
• 3 large green peppers cored seeded and cut into 2 inch squares
• 6 10 inch bamboo or metal skewers

1. Place a 1 gallon plastic bag inside another and put the lamb cubes inside. Put the bags in a large bowl.
2. To make marinade drop the garlic through the feed tube of a food processor with the metalblade in place and the motor running. Process 10 seconds to mince. Add the remaining ingredients except the scallions and green pepper and process 5 seconds more. Pour the marinade over the lamb cubes and close each bag with a wire twist. Turn bags to coat the lamb. Refrigerate for 8 hours or overnight, turning the bags occasionally.
3. When ready to cook remove the meat from the bags and reserve the marinade. Thread pieces of lamb scallion and green peppers alternately on the skewersand brush with marinade.
4. Prepare a charcoal grill. Arrange the skewers about 3 inches from the heat. Cook turning several times and basting with marinade until the is medium rare about 10 minutes.
5. Remove the skewers and arrange the meat and vegetables on a warm serving dish.

garlic, sweet bean sauce, chinese rice wine, soy sauce, sugar, red pepper, sesame oil, scallions, green peppers, skewers

Taken from www.epicurious.com/recipes/member/views/spicy-lamb-kebabs-50162408 (may not work)