This is a dish from one of the oldest cities in China and the starting point of the Silk Road.
To serve 4 (about 40 skewers)
1 kg lamb fillets, cut into 1 to 1.5cm cubes (about 25g per skewer works well.)
1 tablespoon good quality salt (ie sea salt, Himalayan)
2 lemons cut into wedges
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground fennel
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground turmeric
1/2 tsp roasted and ground Sichuan pepper (available from Asian supermarkets. It is also sometimes called Prickly Ash.)
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt
2 tsp dried chilli flakes
1/3 cup rice bran oil
To make the spice paste, combine all the spices in a large bowl, mix in the oil to form a smooth paste. Add the meat and mix until it is well covered. Cover and refrigerate for anywhere between 1-24 hours.
Soak the bamboo skewers in cold water for half an hour. Thread the lamb onto the skewers and cook on your hot BBQ. They will take around 5-10 minutes, depending on how rare you like your lamb.
Serve with a sprinkle of salt and a squeeze of lemon.
This mix works well with the sweetness of lamb but will also work well with other meats.