Yang Rou Chuan (Spicy Lamb Kebabs)

Chuan or Chuanr, depending on the translation, are bite-sized bits of lamb skewered on a stick and offered as street food and at speciality restaurants throughout China. Originally from Xinjiang Province and the people who live there, the Uighurs, this tasty snack is offered mostly by China's Muslims across the country. Lamb is traditional but chicken, pork, and beef are also available.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.