Xinjiang Lamb Skewers
( SERVES 4 )
7/2/2011
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Ingredients
(You can click on ingredients to see more related recipes)
| 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 |
Directions
- 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.
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