Lamb Kebabs - Xinjiang

1 medium yellow onion, quartered

2 tablespoons vegetable oil

¼ cup pomegranate juice

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon finely chopped garlic

¾ teaspoon cayenne

1 pound boneless lamb leg or shoulder, cut into 1-inch chunks

In a food processor, chop the onion until it forms a paste. Transfer to a medium bowl, then stir in the vegetable oil, pomegranate juice, salt, black pepper, garlic and cayenne.

Add the lamb pieces and stir to coat. Cover and refrigerate for 2 hours.

Meanwhile, if using bamboo skewers soak 8 of them in water for at least 30 minutes.

Prepare a charcoal grill to medium-high or heat a gas grill.

Thread the meat onto skewers, taking care not to crowd the meat. The pieces should barely touch.

Place the skewers on the grill and cook for 2 minutes. Turn and cook for 7 to 8 minutes more, turning periodically to ensure good color and even cooking.

Serves four.

"Beyond the Great Wall: Recipes and Travels in the Other China" by Jeffrey Alford and Naomi Duguid (2008 Artisan)