Xinjiang Cumin Lamb Skewers

Cut 800 grams of lamb shoulder into 2-3 cm cubes.

In a large bowl, combine the lamb cubes with 150 grams of finely diced onion, 30 grams of minced garlic, and 5 grams of salt. Mix thoroughly to coat all the lamb pieces and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Thread the marinated lamb cubes onto bamboo skewers, ensuring not to overcrowd them and leaving a small space between each piece for even cooking.