2 pounds trimmed lamb shoulder, cut into 1-inch pieces
In a mini food processor, combine the garlic, basil, cilantro, ginger, shallot and scallion and pulse until finely chopped. Add the black bean sauce, brandy, hoisin, <em>sambal oelek</em> and fish sauce and pulse to blend.
In a bowl, toss the lamb with the marinade until completely coated. Thread the lamb onto skewers, leaving a little space between each piece of meat. Let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
Light a grill. Grill the kebabs over moderately high heat, turning occasionally, until the meat is lightly charred outside and just cooked through, 8 to 10 minutes.
The marinade can be refrigerated for up to 3 days.
Variation The marinade is also delicious with salmon.