Xinjiang lamb skewers

1. In a large mixing bowl, combine the light soy sauce, oil, cumin powder, chili powder, vinegar, flour and salt. Mix well to create the marinade.
2. Cut lamb into cubes and the fat into slices approx half the size of the meat cubes.
3. Add the lamb cubes and fat to the marinade and toss until each piece is evenly coated. Let the lamb marinate for at least 2 hours, or overnight in the refrigerator for more intense flavor.
4. Preheat your grill or barbecue to medium-high heat. If using an oven, preheat it to 200°C (400°F).
5. Thread the marinated lamb cubes onto the skewers, adding fat slices between each piece.
6. Grill the skewers for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
7. Serve the Xinjiang lamb skewers hot, garnished with a sprinkle of cumin powder and accompanied by your favorite dipping sauce or a side of fresh salad.

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We recommend:

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• For an extra flavor boost, brush the skewers with the marinade while grilling.
• Xinjiang lamb skewers are traditionally made with lamb fat between the meat cubes. If you prefer leaner skewers, trim off excess fat before marinating.
• Soaking bamboo skewers in water prevents them from burning during grilling.

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