These Xinjing Style, Chinese lamb skewers were key memory of my childhood in China. Street vendors sold them on a regular basis. Just as easily made at home, they are juicy, savory with a hint of spiciness.

Ingredients: 

• 700g lamb meat cut into cubes
• 1 medium onion (cut into thin slices)
• 15 g ground cumin
• Optional 1/8 tsp paprika
• 1-2 tsp salt to taste

Instructions: 

1. Add sliced onion to lamb cubes, toss, cover with plastic wrap and marinate in fridge for at least 3 hours or overnight.
2. Pro tip thread lamb cubes, closely onto skewers, alternating between fat and lean cubes.
3. Set BBQ to At least 400°F.
4. Transfer the lamb skewers onto the grilling grate, one finger’s width apart.
5. Flipping every few minutes, sprinkle layers of ground cumin, salt and optional, paprika onto them until the lamb turns dark brown on all surfaces.
6. Pro-tip: stack lamb skewers on top of each other for a few seconds so the flavor intensifies in the meat.
7. Grill until the meat is cooked through. Enjoy!