How to make Szechuan lamb kebabs inspired by Opihr's Far East Edition | Condé Nast Traveller

Condé Nast Traveller and Opihr have teamed up to share some brilliant recipes inspired by the spices used in Opihr’s gins. Here, chef Philli Armitage-Mattin shows us how to make Szechuan lamb kebabs, perfect for any barbecue. Subscribe to Condé Nast Traveller ►► https://www.cntraveller.com/subscribe​ CONNECT WITH CONDE NAST TRAVELLER Newsletter: https://www.cntraveller.com/newslette...​ Postcard of the day: https://www.cntraveller.com/article/p​​​... Instagram: https://www.instagram.com/condenasttr​​​... Facebook: https://www.facebook.com/CNTraveller/​​​ Twitter: https://twitter.com/cntraveller​​​ Pinterest: https://www.pinterest.co.uk/cntravell...​ Flipboard: https://flipboard.com/@cntraveller​ ABOUT CONDÉ NAST TRAVELLER http://www.cntraveller.com​​​ is the website for the award-winning Condé Nast Traveller magazine. On the website you will find expert insider guides and tips on where to eat, sleep, party and shop. Plus, holiday, fashion, A-List travel tips, and much more. An insider's guide to the world. How to make Szechuan lamb kebabs inspired by Opihr's Far East Edition https://www.youtube.com/user/CondeNastTraveller