Units Scale

2 1/4 lb. lamb loin (more tender but pricey) or shoulder, cut into small pieces and any silverskin removed
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Blend these spices and liquids together:
1/2 cup freshly ground cumin
1 tablespoon coriander seeds, ground
1/4 cup chili flakes
2 tablespoon ground black pepper
1 tablespoon hot paprika
1 tablespoon ground Sichuan peppercorns
2 tablespoons minced fresh garlic
2 tablespoons salt
1/3 cup lemon juice
2 tablespoons of soy sauce
1/2 cup of peanut oil
1 tablespoon of sesame oil (Kadoya brand preferred)
1 teaspoon Hickory liquid smoke (optional)
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Garnish:
Lemon wedges
Minced cilantro

In a large bowl marinate the lamb with the spices for 2 hours.
Soak bamboo skewers in cold water. This will make the meat slide onto the skewers better and they won’t burn as easily on the grill.
Slide the meat onto the skewers and you are now ready to grill them.
Grill the meat over medium heat charcoal fire for abour 3 minutes on each side only.
While grilling, dust some more cumin & chili flakes on the meat
Serve immediately with a spritz of fresh lemon juice and a sprinkling of minced cilantro.