Xinjiang Lamb Skewers

Ingredients

• 1.5 lbs lamb shoulder, boneless
• 2 tbsp cumin seeds
• 1 tbsp Sichuan peppercorns
• 2 tsp dried red chilies (whole, or chili flakes)
• 3 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 4 stalks scallions, cut into 2-inch pieces
• ¾ tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Cut lamb shoulder into 1-inch cubes, discarding excess fat. Pat dry with paper towels.

2. 2

   Toast cumin seeds in a dry skillet over medium heat for 1 minute, shaking frequently until fragrant.

3. 3

   Add Sichuan peppercorns to the skillet. Toast for 30 seconds more until you smell the distinctive floral aroma.

4. 4

   Transfer toasted spices to a spice grinder or mortar and grind into coarse powder. Don't pulverize—texture matters.

5. 5

   Combine lamb, ground cumin, Sichuan pepper, 1 tsp chili flakes, soy sauce, rice vinegar, garlic, ginger, and salt in a bowl.

6. 6

   Toss lamb to coat evenly. Let sit at room temperature for 15 minutes while you prep skewers and fire.

7. 7

   Thread lamb pieces onto metal or soaked wooden skewers, leaving 1/4-inch space between pieces for airflow.

8. 8

   Heat a grill or grill pan over high heat until smoking. Lightly oil the grates with neutral oil on a paper towel.

9. 9

   Lay skewers on hot grates. Do not move them for 2 minutes—char should develop visibly on one side.

10. 10

    Rotate skewers a quarter turn. Grill for 2 minutes more until the new side shows deep brown crust.

11. 11

    Flip skewers. Char the remaining two sides with 2-minute intervals. Total cook time: 8–10 minutes, lamb stays medium-rare inside.

12. 12

    Transfer skewers to a platter. Drizzle with remaining 2 tbsp neutral oil infused with remaining 1 tsp chili flakes.

13. 13

    Scatter scallion pieces and extra black pepper over the skewers. Serve immediately while crust is crisp.

Tools you’ll need

• 12-inch cast iron skillet or grill
• spice grinder or mortar and pestle
• metal or wooden skewers (soak wood 30 min before use)
• cutting board
• chef's knife
• paper towels
• large mixing bowl

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