Ingredients:
For the spice rub:

1/2-cup ground cumin
1/4-cup chili flakes
1/4 cup ground black pepper
1-tablespoon chili powder
1 tablespoon ground Sichuan peppercorns
2 tablespoons ginger powder
2 tablespoons granulated garlic
2 tablespoons fine sea salt

This recipe makes enough spice for several occasions
Store in a container with a tight fitting lid for later use.

For the dish itself:
Pounds lamb shoulder or lamb sirloin meat
1 package of bamboo skewers
2-3 whole oranges
1 bunch cilantro

Method:
In a large bowl combine the ground cumin, ground black pepper, chili powder, ginger powder, granulated garlic, and fine sea salt.

In another large bowl remove the bamboo skewers from the package and soak them in cold water while you are preparing the spice blend and the meat. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.

In a small metal sauté pan over medium heat toast the Sichuan peppercorns until they are slightly brown (do not use non-stick for this as you could get the "Teflon flu".

Remove the peppercorns from the heat and allow them to cool

Using a spice grinder, blender or food processor combine the Sichuan peppercorns, and chili flakes together. Grind them to a medium powder and add to the bowl of spices.

Mix all of the spices really well and set aside

Remove the lamb meat from it's packaging. Using a very sharp knife cut the meat into long tin strips across the grain of the meat. Note: (the thinner you cut the meat the more tender the skewer and the further it will stretch) you can substitute chicken or beef for this recipe as well.

Take the meat and slide it onto the length of the skewer leaving a 2" space on the pointy end and about a 2 -3 inch space on the other end.

Sprinkle the spice onto the meat and allow marinating for an hour or so...

Place the skewers on a hot grill or griddle and cook until cooked thru but not dry

While the meat is cooking cut your oranges in half and place onto a suitable plate or platter cut side down (this is your skewer base)

Pick the leaves from the cilantro and place around the plate for garnish

When the meat has finished cooking remove from the grill and carefully stick the pointy end of the skewers into your half oranges for presentation

Congratulations you have just made Xin jiang Skewers!

Ingredients:
3 quarts water
1 cup Chinese rice vinegar (other vinegar will do but not as well)
1/3-cup vodka (arguoto or moutai is better but hard to find)
2 tablespoons salt
1/4-pound Serrano chili (optional) or similar red chili
18 cloves fresh garlic
1/2 head fresh cauliflower
2 carrots
1/2 head green cabbage
1 bunch Chinese long beans
15 each dried chili de arbol or Chinese Sichuan chili
1.5-tablespoon Sichuan peppercorns (included with your information pack) available in Chinese markets

Method:
In a large pot bring the water, vinegar, Sichuan peppercorns, dried chilies, and salt to a boil.
While the water is heating chop the cauliflower and the cabbage, into small 3/4 " cubes
Chop the long beans into 2-3 " lengths, and slice the carrots into 1/8 inch wheels
Wash the garlic and the chilies
Remove the boiling pickle brine from the water and set aside to cool
When the pickle brine has cooled add the vodka and stir
In a large crock or pot with a tight fitting lid place all of the vegetables in layers.
Add the pickle brine over the vegetables and submerge them completely
If necessary place a small plate or something clean and heavy on top of the vegetables to weight them down.
Cover the container and place into a warm place for the minimum of three to five days or until fermented.
Store the pickles in the refrigerator for up to one month.
Serve with Chinese food as a condiment or cold dish.