Xinjiang Lamb Skewers

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

Directions

1. Soak the long wooden/bamboo skewers in water for about an hour before cooking the meat. This will prevent them burning.
2. In a bowl, mix all spices together. Coat the lamb pieces (cut into sqaures) in the oil, soy sauce and finely chopped garlic.
3. Toss through the spice mix, making sure they're well coated. Cover the bowl with cling film and leave to marinate overnight.
4. 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.