Xinjiang Lamb Skewers (Yang Rou Chuan)

Ingredients

• 2 lbs lamb shoulder, cubed with some fat
• 1/4 cup cumin seeds, toasted and ground
• 2 tbsp chili flakes
• 2 tbsp salt
• 1 tbsp black pepper
• 2 tbsp vegetable oil
• Bamboo or metal skewers

Instructions

1. 1Toss the lamb cubes with oil to coat.
2. 2Thread the lamb tightly onto skewers, alternating lean pieces with fat for flavor.
3. 3Preheat a grill or charcoal fire until very hot.
4. 4Grill the skewers, turning frequently, for about 8-10 minutes until charred outside and still juicy inside.
5. 5Sprinkle generously with ground cumin, chili flakes, salt, and pepper while still hot, turning to coat all sides.
6. 6Serve immediately straight off the skewer.

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