Lamb skewers Xinjiang

Method

1. 1 Cut the lamb into 2 cm cubes, reserving the fat to skewer alternately with the lean meat.
2. 2 Skewering a piece of fat between two pieces of lean meat is a way to prevent the meat from drying out on the charcoal.
3. 3 Marinate with grated onion, oil, and pepper for 2 hours without adding cumin.
4. 4 Roast cumin seeds and dried chilies, then coarsely grind them together with coarse salt.
5. 5 Grill over high heat for 8 minutes, rotating every 2 minutes.
6. 6 Sprinkle the cumin and chili mixture onto the skewers during the last 2 minutes; sprinkling it too early will cause the cumin to burn and taste bitter.

With an appliance

• Charcoal grill 35 min

  Grill the meat 8 cm above the charcoal for 8 minutes, rotating every 2 minutes; the fat will drip onto the charcoal, creating fragrant smoke.