Xinjiang Lamb and Chile Barbeque - Fiery Foods & Barbecue Central

Ingredients

• 1/4 cup lemon juice, fresh preferred
• 2 tablespoons Asian red chile oil (available in Asian markets)
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon light soy sauce
• 1 tablespoon sugar
• 4 cloves garlic, minced
• 2 teaspoons crushed Sichuan peppercorns
• ½ teaspoon minced ginger
• 1/4 teaspoon salt
• 1 to 1 ½- pounds lamb, cut in 2-inch cubes
• 8 jalapeños, cut in half lengthwise
• 4 sesame seed buns
• Chopped green onions, including some of the greens
• Chopped fresh cilantro