Xinjiang Lamb Kebabs

1. Prepare the Lamb

Cut your lamb shoulder into ¾-inch pieces. The key here is to ensure the pieces are even and well-marbled, as the fat will keep your kebabs crispy and juicy.

2. Toast the Sesame Seeds

Toast the sesame seeds in a small dry pan over medium heat for about 2 to 3 minutes until they turn lightly golden.

3. Toast the Cumin and Fennel Seeds

Once the sesame seeds are ready, toss the cumin and fennel seeds into the same pan and toast them for another 2 to 3 minutes until fragrant.

4. Grind Spices

Using a mortar and pestle or a spice grinder, grind the toasted cumin and fennel seeds.

5. Combine Spices

Combine these ground spices with the toasted sesame seeds, Sichuan chili flakes, and fine sea salt to create a balanced and aromatic spice mixture.

6. Preheat the Grill

Preheat your grill to the highest heat if you're using a gas grill, or prepare your charcoal grill with natural hardwood lump charcoal until it is covered with white ash.

7. Oil the Lamb

While the grill is heating up, add two tablespoons of neutral oil to the lamb pieces and toss to coat evenly.

8. Thread the Lamb on Skewers

Thread the lamb onto the skewers, ensuring the pieces are just touching but not overcrowded.

9. Season the Skewers

Sprinkle the skewers with half of the spice mixture.

10. Grill the Skewers

Place the skewers on the hot grill and cook them, turning every minute and sprinkling with the remaining spice mixture as you go. Grill for about 4 to 6 minutes until the lamb is lightly charred and the fat is crispy.

11. Let the Skewers Rest

Once done, remove the skewers from the grill and let them rest for a few minutes to allow the juices to redistribute.