Xinjiang Lamb Skewers
( SERVES 4 )
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|2 tbsp||Ground cumin|
|1 tbsp||Chilli flakes|
|1 tbsp||Black pepper - ground|
|1 tsp||Ground sichuan pepper|
|1 kg||Lamb shoulder|
|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.