Spicy Cumin Lamb Skewers

Ingredients

• 1 tablespoon red chili flakes
• 1 tablespoon cumin seed
• 2 teaspoons fennel seed
• 1 teaspoon kosher salt
• 2 teaspoons granulated garlic
• 1 1/4 pound lamb shoulder chops, cut into 1-inch pieces and bones discarded
• 1 tablespoon vegetable or canola oil
• 2 teaspoons Shaoxing wine
• Bamboo skewers, soaked in water at least 2 hours and up to overnight
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Using a mortar and pestle or a spice grinder, crush the chili flakes, cumin and fennel until they are coarse, not powdery. Add the kosher salt and granulated garlic, then grind just long enough to break the salt down a bit and blend everything evenly.
2. Scoop 1 tablespoon of the spice mixture into a small bowl and set it aside. Put the lamb in a large bowl, add the rest of the spice mixture, the oil and the Shaoxing wine, and toss until the meat is evenly coated.
3. Light 1 chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, empty it onto 1 side of the charcoal grate. Put the cooking grate on the grill, cover it, and let it heat for 5 minutes. Clean the grate, then oil it.
4. Set the skewers over indirect heat and grill them with the cover on until the lamb is almost cooked through, about 4 minutes per side.
5. Transfer the skewers to the direct-heat side, dust them with the reserved spice mixture, and grill until both sides are nicely seared, about 1 minute total.
6. Take the skewers off the grill and serve them right away.