Xinjiang Lamb Skewers

Step 1

Cut lamb shoulder into 1-inch cubes, discarding excess fat. Pat dry with paper towels.

Step 2

Toast cumin seeds in a dry skillet over medium heat for 1 minute, shaking frequently until fragrant.

Step 3

Add Sichuan peppercorns to the skillet. Toast for 30 seconds more until you smell the distinctive floral aroma.

Step 4

Transfer toasted spices to a spice grinder or mortar and grind into coarse powder. Don't pulverize—texture matters.

Step 5

Combine lamb, ground cumin, Sichuan pepper, 1 tsp chili flakes, soy sauce, rice vinegar, garlic, ginger, and salt in a bowl.

Step 6

Toss lamb to coat evenly. Let sit at room temperature for 15 minutes while you prep skewers and fire.

Step 7

Thread lamb pieces onto metal or soaked wooden skewers, leaving 1/4-inch space between pieces for airflow.

Step 8

Heat a grill or grill pan over high heat until smoking. Lightly oil the grates with neutral oil on a paper towel.

Step 9

Lay skewers on hot grates. Do not move them for 2 minutes—char should develop visibly on one side.

Step 10

Rotate skewers a quarter turn. Grill for 2 minutes more until the new side shows deep brown crust.

Step 11

Flip skewers. Char the remaining two sides with 2-minute intervals. Total cook time: 8–10 minutes, lamb stays medium-rare inside.

Step 12

Transfer skewers to a platter. Drizzle with remaining 2 tbsp neutral oil infused with remaining 1 tsp chili flakes.

Step 13

Scatter scallion pieces and extra black pepper over the skewers. Serve immediately while crust is crisp.