Serves four

2 tbsp ground cumin

1 tbsp chilli flakes

1 tbsp freshly milled black pepper

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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.