Spicy Cumin Lamb Skewers (Yang Rou Chuan

• Meat

  • 1 1/4 lb Lamb shoulder chops

• Produce

  • 2 tsp Garlic, granulated
  • 1 tbsp Red chili flakes

• Baking & Spices

  • 2 tsp Fennel seed
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable or canola oil

• Nuts & Seeds

  • 1 tbsp Cumin seed

• Beer, Wine & Liquor

  • 2 tsp Shaoxing wine

• Other

  • Bamboo skewers, soaked in water at least 2 hours and up to overnight

Found on seriouseats.com

Description

Ingredients

• 1 tablespoon red chili flakes
• 1 tablespoon cumin seed
• 2 teaspoons fennel seed
• 1 teaspoon kosher salt
• 2 teaspoons granulated garlic
• 1 1/4 pound lamb shoulder chops, cut into 1-inch pieces and bones discarded (see note above)
• 1 tablespoon vegetable or canola oil
• 2 teaspoons Shaoxing wine
• Bamboo skewers, soaked in water at least 2 hours and up to overnight
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

• 1. In a mortar and pestle or spice grinder, coarsely grind chili flakes, cumin, and fennel. Add granulated garlic and kosher salt and briefly grind to break salt into smaller pieces and thoroughly combine ingredients. 2. Reserve 1 tablespoon of the spice mix in a small bowl. Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil, and Shaoxing wine. 3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 4. Grill skewers, covered, over indirect heat until lamb is nearly cooked through, about 4 minutes per side. 5. Move skewers over direct heat, sprinkle with the reserved spice mix, and cook until well seared on both sides, about 1 minute total. 6. Remove skewers from the grill and serve right away.