Description
Fragrant lamb skewers marinated in chilli, cumin and Szechuan peppercorns. Completely addictive!
Ingredients
Scale
- 800 grams lamb shoulder
- 2 tablespoons (30 mls) peanut oil or vegetable oil
- 2 tablespoons (27 grams) cumin
- 4 cloves garlic, peeled
- 2 teaspoons (9 grams) ground ginger, or one 3cm piece fresh ginger, peeled
- 1 tablespoon (14 grams) chilli flakes (for medium-hot heat skewers)
- 1 teaspoon (5 grams) Szechuan peppercorns
- 1.5 –2 teaspoons (7–9 grams) sea salt flakes
- Freshly ground black pepper
Instructions
- Go to your butcher for the lamb shoulder. I specify the shoulder because you want the fattiest part of the lamb.
- Trim the sinews but keep the fat. You can trim it from the meat if you prefer but keep the fat as you will thread these randomly onto the meat skewers for extra flavour. When you’re handling the raw fat, it may not look very appetizing but believe me, it’s unbelievably tasty once it’s grilled.
- Cut the meat into 3cm chunks, trying to keep them all about the same size so they cook at around the same rate. Then put all the lamb into a mixing bowl and add oil.
- Meanwhile, prepare your spice marinade by putting all the remaining ingredients into a mortar.
- Smash the ingredients with the pestle until they are completely pulverised.
- Spoon the marinade into the mixing bowl and mix thoroughly into the meat.
- Cover and refrigerate, leaving it for at least a couple of hours or overnight.
- Soak skewers in water for at least half an hour to help prevent them burning when you cook the lamb.
- Thread the lamb onto the skewers, using around four pieces of meat for each stick.
- Grill or barbecue the lamb skewers until cooked to your liking. If you like your lamb pink try 4 minutes on each side. If you prefer your meat well done, try 6 minutes on each side. Make sure you test a skewer to see if it’s done to your liking – cooking times obviously vary enormously on BBQs.
- Serve with a hot salad and pita bread or potato salad.
- Prep Time: 25 mins
- Cook Time: 12 mins