Yang Rou Chuan (Spicy Lamb Kebabs)

• 24 bamboo skewers
• 2 lbs boneless leg of lamb
• 1/4 cup vegetable oil or 1/4 cup sesame oil
• 1/2 cup cumin powder
• 1/2 cup chili powder
• 1 tablespoon ground black pepper
• 1 tablespoon ground szechuan peppercorns
• 1 tablespoon granulated fresh garlic
• 1 tablespoon salt

1. Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
2. Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
3. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
4. Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
5. Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
6. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.

bamboo skewers, lamb, vegetable oil, cumin powder, chili powder, ground black pepper, ground szechuan peppercorns, garlic, salt

Taken from www.food.com/recipe/yang-rou-chuan-spicy-lamb-kebabs-501591 (may not work)