Xinjiang Lamb Skewers

By Paul Jobin

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Xinjiang Lamb Skewers. Photo / Ian Jones
Xinjiang Lamb Skewers. Photo / Ian Jones

Serves four

2 tbsp ground cumin
1 tbsp chilli flakes
1 tbsp freshly milled black pepper
1 tsp ground sichuan pepper
2 tsp ginger powder
1kg lamb shoulder, cut into thin squares
4 tbsp cooking oil (peanut is excellent for this)
4 tbsp dark soy sauce
4 garlic cloves, finely chopped
2 tsp sea salt flakes

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 in the oil, soy sauce and 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.

- NZ Herald

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