Ingredients
- 1 lb lamb shoulder, cut into cubes
- 1 tbsp cumin
- 1 tbsp chili flakes
- 1 tbsp Sichuan peppercorns, ground
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Wooden or metal skewers
Instructions
Method: Direct grilling
- Set the EGG for direct cooking at 400°F/204°C.
- Mix soy sauce, cumin, chili flakes, Sichuan peppercorns, and sesame oil.
- Marinate lamb cubes for 1 hour.
- Thread lamb onto skewers and grill for 10-12 minutes, turning occasionally.
- Serve hot.
