Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of lamb shoulder into 1-inch cubes and carefully thread them onto bamboo skewers.

2. 2

   In a large bowl, combine 2 tablespoons of Shaoxing wine, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sumac, 1 teaspoon of cumin powder, 0.5 teaspoon of ground Sichuan peppercorns, 2 cloves of minced garlic, and 1 teaspoon of grated fresh ginger, then toss to coat the lamb and marinate for a minimum of 30 minutes.

3. 3

   Prepare the chili glaze by whisking together 2 tablespoons of fermented chili bean paste, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of water in a small saucepan, then simmer over low heat for 5 minutes until the glaze slightly thickens.

4. 4

   Preheat a charcoal grill to a medium-high heat, arranging charcoal for direct and indirect cooking zones, and then brush the clean grill grates with 1 tablespoon of vegetable oil.

5. 5

   Place the marinated lamb skewers directly over the hot charcoal, cooking for 3 to 4 minutes per side until lightly charred and the internal temperature reaches desired doneness, continuously brushing with the prepared chili glaze during the last few minutes of grilling.

6. 6

   Remove the charcoal-grilled sumac and cumin lamb skewers from the grill, arrange them artfully on a serving platter, and then generously garnish with 2 tablespoons of freshly chopped green onions before serving immediately.