Xinjiang Lamb Skewers (Yang Rou Chuan)

Trim excess fat from the lamb shoulder, but leave a good balance for flavor and tenderness. Cut the lamb into roughly 1-inch cubes.

Finely dice half a white onion. The enzymes in the onion will help tenderize the lamb.

In a bowl, combine the lamb cubes, diced onion, egg, and white pepper. Mix well with gloved hands, ensuring the lamb is evenly coated. Cover and refrigerate overnight.

Toast the fennel seeds and cumin seeds in a dry skillet over medium-high heat for about 2-3 minutes, until fragrant. Be careful not to burn them.

Transfer the toasted spices to a spice grinder. Add the Korean chili powder and mushroom powder. Grind until a fine powder forms.

In a small bowl, combine the ground spice mixture with salt. Mix well. This seasoning powder will be used later.

If using bamboo skewers, soak them in water for at least 5 minutes to prevent burning. If using metal skewers, this step is not necessary.

Thread the marinated lamb pieces onto the skewers, alternating between lean meat and fatty pieces. Aim for compact skewers, but don't pack them too tightly. Ensure the meat is secured on the skewer so it doesn't spin while cooking.

Generously sprinkle the prepared seasoning powder over the lamb skewers, ensuring all sides are coated. The salt is important here because the lamb has been marinated without it.

Set up your grill for direct heat. You want a hot zone and a cooler zone.

Fill a chimney starter with charcoal and light it. Wait until the coals are mostly covered in white ash, indicating they are hot.

Clean the grill grates thoroughly. Then, oil the grates using a paper towel dipped in high-heat oil (like canola or vegetable oil) to prevent sticking. Be careful as the oil may flare up.

Place the lamb skewers directly over the hot coals. Grill for about 3-5 minutes per side, turning frequently, until nicely charred and cooked through. The internal temperature should reach 145°F (63°C) for medium-rare.

While the lamb is grilling, place the flatbread (naan or pita) directly on the cooler side of the grill to warm and lightly char.

Once cooked, remove the lamb skewers from the grill and let them rest for a few minutes before serving with the warm flatbread.