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Xinjiang Lamb Skewers

Name: Xinjiang Lamb Skewers
Yield: 4
Ingredients: 2 Tbsp Ground cumin; 1 Tbsp Chilli flakes; 1 Tbsp Ground black pepper; 1 tsp Ground sichuan pepper; 1 kg Lamb shoulder (Main); 4 Tbsp Dark soy sauce; 4 cloves Garlic cloves; 2 tsp Sea salt

for 4 people

NZ Herald

By Paul Jobin

2 Tbsp	Ground cumin
1 Tbsp	Chilli flakes
1 Tbsp	Ground black pepper
1 tsp	Ground sichuan pepper
1 kg	Lamb shoulder (Main)
4 Tbsp	Dark soy sauce
4 cloves	Garlic cloves
2 tsp	Sea salt

Soak the long wooden/bamboo skewers in water for about an hour before cooking the meat. This will prevent them burning.
In a bowl, mix all spices together. Coat the lamb pieces (cut into sqaures) in the oil, soy sauce and finely chopped garlic.
Toss through the spice mix, making sure they're well coated. Cover the bowl with cling film and leave to marinate overnight.
Feed the squares of lamb slices on to a skewer. Drizzle a little oil over each skewer and cook on a heated grill or hot barbecue, turning frequently until the meat is cooked.