Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe

• 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)
• 1 tablespoon vegetable or canola oil
• 2 teaspoons Shaoxing wine
• Bamboo skewers, soaked in water at least 2 hours and up to overnight

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. 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.
4. and
5. the grilling grate.
6. Grill skewers, covered, over indirect heat until lamb is nearly cooked through, about 4 minutes per side.
7. Move skewers over direct heat, sprinkle with the reserved spice mix, and cook until well seared on both sides, about 1 minute total.
8. Remove skewers from the grill and serve right away.

red chili flakes, cumin, fennel seed, kosher salt, garlic, lamb shoulder chops, vegetable, shaoxing wine, skewers

Taken from www.seriouseats.com/recipes/2015/05/spicy-lamb-skewers-chinese-street-food-recipe.html (may not work)