图文/伍寒影

供4-6人

材料:
2磅羊肩肉, 2大勺菜油, 2大勺孜然粉, 5颗大蒜，搅碎, 老姜若干，搅碎, 2大勺辣椒粉（看自己喜辣程度而定), 1勺四川花椒粉

制作过程:
- 将羊肩肉切成小块，大约2厘米左右宽厚;
– 在容器里将所有佐料和羊肉混合在一起，放进冰箱，冷藏至少2个小时，隔夜更佳;
– 将竹签用热水泡20分钟，防止烧烤中被烧焦;
– 将羊肉串上竹签，每竹签大约串4至5块;
– 在串好的羊肉上刷层油，上烧烤架，两面各烤3到5分钟;
– 最后撒上葱花。

Serves 4 – 6

Ingredients:
2 lb lamb shoulder
2 tablespoons vegetable oil
2 tablespoons cumin powder
5 cloves garlic, peeled and minced
1 tablespoon fresh minced ginger
2 tablespoons chili flake, or paprika as spice substitute
1 teaspoon Szechuan peppercorns
Salt and pepper

Directions:
- Cut the lamb into 2 cm chunks, and keep them all about the same size.
– In a large bowl, combine all spices and marinade the lamb for at least 2 hours or overnight for the best flavour.
– Soak the skewer in warm water for 20 minutes to help prevent burning when grilling the lamb.
– Thread the lamb onto the skewer and use around 4 pieces of meat for each stick.
– Drizzle a little bit of oil on every skewer and cook on a heated grill or hot barbeque.
– Garnish with green onion and serve.

（End)