<ul><li><strong>Red chili flakes</strong> 1 tbsp</li><li><strong>Cumin </strong>1 tbsp</li><li><strong>Fennel </strong>2 tsp</li><li><strong>Coarse salt </strong>1 tsp</li><li><strong>Garlic powder </strong>2 tsp</li><li><strong>Boneless lamb shoulder </strong>2 lbs<strong> </strong></li><li><strong>Canola oil</strong> 1 tbsp</li><li><strong>Shaoxing wine </strong>2 tsp</li></ul><p></p><div class="media-wrap video-wrap"><video controls="" src="https://img.awsprod.99ranch.com/685ab955e203488c8eba030c88a35dcf.mp4#t=0.1"></video></div><ul><li><span style="font-size:28px">Grind chili flakes, cumin, and fennel. Add garlic and salt, then briefly grind to mix. Set aside 1 tablespoon of the spice mix.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/ec22ea263281478fa6bc2c67bbbf7430.jpeg#t=0.1"/></div><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/db099ae2d2a5470ea6094d749e866429.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Cut boneless lamb shoulder into 1-inch pieces.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/36bdd1a474d346aea5c2cc09a69fb160.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Toss lamb with the rest of the mix, oil, and Shaoxing wine.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/ead07e011fb34b318852e8078b1a89c2.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Thread the lamb tightly onto skewers, leaving a 3-inch handle and the tip exposed.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/b02bf1330fb5424bb922e6e12d8a82c9.jpeg#t=0.1"/></div><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/6faa1a1bee584a9b99672136d1d70c13.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Grill skewers over medium high heat for about 4–6 minutes per side, until cooked through.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/aeb99782504e48689e298fdc67267411.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Remove from grill and sprinkle the extra spice mix over the skewers, then serve!</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/f470aea1c90949b3a71a3bd119115ba5.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Tip: Soak bamboo skewers in cold water for at least 2 hours or overnight.</span></li></ul>