Xinjiang Lamb Skewers with Spring Onions and Cumin

Soak wooden skewers in water for 20 minutes to prevent burning during grilling. If using metal skewers, skip this step.

In a large bowl, combine lamb cubes with cumin powder, chili powder (if using), salt, black pepper, and vegetable oil. Mix well to coat the lamb evenly. Let it marinate for at least 20 minutes at room temperature.

Preheat a grill, grill pan, or oven broiler to medium-high heat. If using an oven, set it to broil and place a rack about 10cm from the heat source.

Thread the marinated lamb cubes onto the skewers, leaving a small space between each piece. Alternate with pieces of spring onion if desired for added flavor.

Place the skewers on the preheated grill or under the broiler. Cook for 5-7 minutes per side, turning occasionally, until the lamb is browned and cooked through but still juicy.

Remove the skewers from the heat and drizzle with lemon juice. Serve hot with additional spring onions on the side for garnish.