Xinjiang Cumin Lamb Skewers with Flatbread

Ingredients

• 1 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 1 tablespoon neutral oil
• 2 teaspoons ground cumin
• 1 teaspoon cumin seeds, lightly crushed
• 1 teaspoon mild chili flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 small red onion, very thinly sliced
• 1 tablespoon rice vinegar
• 1/2 cup cilantro leaves
• 4 pieces warm flatbread
• Lemon wedges, to serve

Steps

1. Soak wooden skewers in water for 20 minutes if using them. Toss lamb with oil, ground cumin, cumin seeds, chili, salt, and pepper.
2. Thread the lamb onto skewers, leaving a little space between pieces for the heat to circulate.
3. Toss the onion with rice vinegar and a pinch of salt; set aside to soften.
4. Grill or broil the skewers over high heat for 8 to 10 minutes, turning often, until browned and cooked to your preferred doneness.
5. Rest the skewers for 3 minutes so the juices settle.
6. Serve with the pickled onion, cilantro, flatbread, and lemon wedges.

Allergen note: Contains wheat if serving with standard flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.