Prep 15 mins
Cook 10 mins
This recipe brings back the time I spent in China. One of my favorite things to do was head to the stalls set up by the Uyghers who would be selling lamb skewers cooked over a small grill. 5 or 6 skewers for a dollar and you had a cheap meal.
- water, as needed
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon ground szechuan peppercorns
- 1 teaspoon dried chili pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon fennel seed
- 1⁄2 teaspoon ground ginger powder
- 2 teaspoons peanut oil
- 1 teaspoon light soy sauce
- 2 teaspoons shaoxing wine or 2 tablespoons dry sherry
- 1⁄2 teaspoon ground paprika
- 1⁄2 teaspoon sea salt
- 4 garlic cloves, very finely chopped
- 1 lb lamb fillet, very finely sliced and cut into small pieces
- olive oil, as needed
- Combine the spices, oil, soy sauce, rice wine, paprika, garlic and salt in a bowl. Add the meat to the spices and toss to coat. Refrigerate for several hours.
- Soak 16 to 20 wooden skewers in water about 20 minutes before time to prepare food.
- Thread the meat onto the skewers.
- Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.