Chinese Xinjiang Lamb Skewers

Step 1

Heat a frying pan, dry over a moderate heat until hot.Place the cumin, chilli flakes, black peppercorns and Sichuan peppercorns and toast dry for 1-2 minutes. Remove from the pan and add to a spice/coffee grinder or pestle and mortar.

Step 2

Grind the spices into a rough texture (see pic above).Stir in the chilli powder, ginger powder, garlic and salt.Pour over the oil and mix to combine well. Set aside.

Step 3

Add the spice rub to the lamb cubes and massage into the meat with your hands to coat all the lamb well. Place in a bag and refrigerate for as long as you can - 4 hrs minimum, 24 hours is BEST!If you're using wooden skewers, now is the time to soak these in water, to ensure they don't disintegrate on the grill.

Step 4

Once marinated, thread cubes of meat (and fat) onto the skewers (about 8-10 pieces per skewer).

Step 5

Cook on a hot BBQ grill or hot oven grill for about 10-12 minutes, turning regularly.Remove from the grill, rest for a couple of minutes and serve!