Skewered Grilled Lamb Slices
Marinated lamb slices threaded onto skewers and grilled over a specialty grill.
Ingredients
Fat and lean lamb (cut into slices one and a half inches long, one inch wide, and one-fifth inch thick)
500 g
Soy sauce
75 g
MSG (monosodium glutamate)
a pinch
Salt
a pinch
Minced scallions
a pinch
Minced ginger
a pinch
Sichuan peppercorn water
a pinch
Sugar
a pinch
White pepper powder
a pinch
Non-toxic steel skewers (one foot long, fitted with a five-inch wooden handle)
10
Instructions
1
Marinate
Cut the lamb into slices one and a half inches long, one inch wide, and one-fifth inch thick. Mix evenly with salt, soy sauce, MSG, scallions, ginger, Sichuan peppercorn water, sugar, and white pepper powder, and let the flavors absorb.
2
Skewer
Thread about 100 g (2 liang) of lamb slices onto each of the ten non-toxic steel skewers, each one foot long with a five-inch wooden handle.
3
Grill
Set up a steel sheet grill about two and a half feet long, one and a half feet wide, and two feet tall, with a grate at the bottom and sealed with clay around the edges. After lighting the broken coal, lay the skewered lamb across the grill and flip to cook until golden-red, then serve.
