Lamb Kebabs | 羊肉串
6-8 bamboo skewers
1 1/2 lb lamb shoulder or leg
2 tablespoons cumin seed
1/2 tablespoon fennel seed
2 teaspoons coarse sea salt
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
Begin by soaking the bamboo skewers in water. Set aside.
Cut lamb into bite size pieces and put in a metal bowl.
Using a pestle and mortar, grind up fennel and cumin first. Add salt and grind down--but not too finely. Mix in the cayenne pepper and garlic powder at the end.
Put about 2/3 of the spice mixture on the lamb. Mix well and put onto skewers. Sprinkle remaining spice mixture over the lamb kebabs, turning to evenly distribute.
Get your grill hot. Roast meat for 6-8 minutes, turning every couple of minutes. Serve immediately.
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