Xinjiang lamb skewers

Ingredients

• 1 kg (2.2 lbs) diced lamb with fat
• 1 brown onion, thinly sliced
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp cornflour
• 2 tbsp sesame seeds
• 1.5 tsp chilli flakes
• 1 tsp fennel seeds
• 1 tbsp salt
• 1/2 tsp MSG (monosodium glutamate)
• 1 tsp sugar
• 1 tbsp ground cumin

Directions

1. Add the diced lamb, onions, soy sauce, sesame oil and cornflour to a bowl. Mix well and leave to marinate for at least 2 hours, but up to 24 hours is even better.
2. To make the spice mix, toast the sesame seeds, chilli flakes, and fennel seeds. Then, place them in a mortar and pestle, adding the sugar, salt, MSG, and ground cumin. Pound for a couple of minutes. You want to keep some texture, so don't grind it to a fine powder.
3. When you're ready to grill, skewer the lamb pieces onto skewers, ensuring the fat is evenly distributed. This will help keep your lamb nice and juicy. Season well with the spice mix you prepared earlier, then grill over medium-high heat, preferably over charcoal.
4. Turn the skewers often, continually seasoning the lamb with the dry seasoning mix from earlier. Cook the lamb skewers for 8-10 minutes. They are best enjoyed when still slightly pink in the middle. Serve while they are still hot and enjoy!