Xinjiang Chilli Lamb Skewers

Prep time: 25 mins
Cook time: 12 mins
Serves: 4-6

Ingredients

800 grams lamb leg or shoulder
2 tablespoons (30 mls) peanut oil or vegetable oil
2 tablespoons (27 grams) cumin
4 cloves garlic, peeled
3cm piece fresh ginger, peeled
1/2 tablespoon chilli flakes (for medium heat skewers)
1 teaspoon (5 grams) Szechuan peppercorns
1 teaspoons (7-9 grams) sea
Freshly ground black pepper

Method:

Trim the sinews but keep some the fat. You can trim it from the meat if you prefer but keep the fat as you will thread these randomly onto the meat skewers for extra flavour

Cut the meat into 3cm chunks, trying to keep them all about the same size so they cook at around the same rate.

Put all the lamb into a mixing bowl and add oil.

Meanwhile, prepare your spice marinade by putting all the remaining ingredients into a mortar or blender and process until they are completely pulverised.

Spoon the marinade into the mixing bowl and mix thoroughly into the meat.

Cover and refrigerate, leaving it for at least a couple of hours or overnight.

Soak skewers in water for at least half an hour to help prevent them burning when you cook the lamb.

Thread the lamb onto the skewers, using around four pieces of meat for each stick.

Grill or barbecue the lamb skewers until cooked to your liking.

Serve with a hot salad and pita bread or potato salad if you can wait!