Chinese Lamb Skewers

Instructions

1. Prepare the marinade
   In a large bowl, combine vegetable oil, Shaoxing wine, ground cumin, chili powder, ground Sichuan peppercorns, salt, white pepper, minced garlic, grated ginger, red pepper flakes, and sesame oil. Mix thoroughly to create a paste-like marinade.
2. Marinate the lamb
   Add the lamb cubes to the marinade and toss until all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for more intense flavor.
3. Prepare the skewers
   Thread the marinated lamb pieces onto the pre-soaked bamboo skewers, about 4-5 pieces per skewer. Leave a small space between each piece to ensure even cooking. Reserve any remaining marinade for basting.
4. Preheat the grill
   Prepare a charcoal or gas grill for direct cooking over high heat (450-500°F). If using a charcoal grill, wait until the coals are glowing red with a light coating of white ash.
5. Grill the skewers
   Place the skewers on the hot grill. Cook for about 6-8 minutes total, turning every 2 minutes to ensure even cooking on all sides. Baste occasionally with the remaining marinade for added flavor and to keep the meat moist.
6. Test for doneness
   The lamb is ready when it's slightly charred on the outside and medium-rare to medium on the inside (internal temperature of 145°F for medium-rare or 160°F for medium). Cooking time may vary depending on the size of the lamb pieces and the heat of your grill.
7. Rest and serve
   Remove the skewers from the grill and let them rest for 2-3 minutes. Sprinkle with chopped cilantro before serving. These skewers are traditionally served hot, often with a sprinkle of additional cumin and chili powder on top.