Xinjiang lamb skewers🍖新疆羊肉串

1. STEP 1: Cut the lamb and the fat into roughly inch big cubes. 2. STEP 2: Make the marinade by putting the olive oil, lemon juice, garlic, salt and spices into a bowl and mixing until even. Put the meat and fat in the marinade and mix until thoroughly coated, then cover, put the bowl in the fridge and leave for at least 2 hours (or overnight if you think ahead). 3. STEP 3: Skewer the meat, roughly 2 pieces of lean meat to one piece of fat (you don't have to eat the fat but do keep it on while cooking, as it helps keep the meat nice and tender). Pack it quite tightly so that the fat and meat are up against each other, as in the picture above. 4. STEP 4: Cook on the BBQ until you feel it's ready to eat. I prefer it so the fat is nice and crispy, but just cook it to your own preference. If you made the spice sprinkle then add it occasionally on the top of the skewers as they cook.  第一步：将羊肉和肥肉切成大约寸许大的块。 第二步：制作腌料，将橄榄油、柠檬汁、大蒜、盐和香料放入碗中，搅拌至均匀。将肉和肥肉放入腌料中，搅拌至完全涂抹，然后盖上盖子，将碗放入冰箱，至少放置2小时(如果你提前想到了，也可以放置一夜)。 第三步：将肉串起来，大概是2块瘦肉对一块肥肉（你不必吃肥肉，但在烤时要带上肥肉，因为它有助于保持肉质的鲜嫩）。要串紧些，让肥肉和肉紧挨着，如上图。 第四步：在烤肉架上烤到你觉得可以吃了。我比较喜欢这样，肥肉又香又脆，但是根据自己的喜好来烤就可以了。如果你做了香料撒，那就在烤串的过程中，偶尔加在烤串上面。