Chinese Xinjiang Chilli Lamb Skewers

I miss Shanghai. It’s a big, brash, frontier city where buildings go up seemingly overnight, hundreds of new restaurants open every week, and you can buy virtually anything at 9pm at night. Want a foot massage in your apartment? Someone can be there in 10 minutes. Need a haircut? You’ll also get a vigorous arm and shoulder massage and a complimentary ear cleaning. That last service takes some getting used to.

My husband and I lived there for three years. When he was traveling for work, which was often, I’d skip cooking and pick up dinner on my walk home. Six lamb skewers, a hot salad, and rice from our favorite Xinjiang restaurant. That was the meal. The skewers came off the grill coated in cumin and chili, the Szechuan peppercorns buzzing on your lips until your whole mouth went slightly numb. I never got tired of it. These are my version, built from that memory, and they come close.

How to Make Xinjiang Chilli Lamb Skewers

Let the Marinade Work Overnight

Two hours is the minimum, but overnight is where this recipe pays off. Cut the lamb shoulder into 2.5cm (1 inch) cubes and toss them with the full spice mix, soy sauce, rice wine, and a drizzle of honey.

Cover and refrigerate. By morning the cumin and Szechuan pepper will have worked into every surface.

Get the Grill Smoking Hot

Soak wooden skewers for at least 30 minutes before threading the lamb. Leave a small gap between each piece so heat reaches all sides.

Grill over high, direct heat for 3 to 4 minutes per side. You want char on the outside and pink in the center. Pull them too late and the fat renders out, leaving you with dry, tough cubes instead of the juicy, smoky skewers you’re after.

Chinese Xinjiang Spicy Lamb Skewers with Szechuan Pepper

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5 from 7 reviews

• Author: Christina Soong-Kroeger
• Total Time: 32 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Bold, smoky Xinjiang lamb skewers, marinated in cumin, chili, and Szechuan pepper. Perfect for a flavorful weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (900 g) lamb shoulder or leg, cubed
• 2 tbsp vegetable oil
• 3 tbsp ground cumin
• 2 tbsp crushed Szechuan peppercorns
• 1 1/2 tbsp chili flakes
• 2 tsp ground coriander
• 1 1/2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp honey (optional)
• Salt
• Wooden skewers (soaked in water for 30 minutes)

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Instructions

1. Marinate the Lamb: In a large bowl, combine vegetable oil, cumin, Szechuan peppercorns, chili flakes, coriander, soy sauce, rice wine, honey (if using), and salt. Add the cubed lamb, mixing to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Prepare the Skewers: Thread 4-5 lamb cubes onto each skewer, leaving small gaps between them to ensure even cooking.
3. Preheat and Grill: Preheat your grill to medium-high heat (approximately 400°F (204°C)). If using a charcoal grill, ensure the coals are glowing and distributed evenly. Place the skewers over the grill and cook for 10-12 minutes, turning them frequently, until they develop a crispy, charred exterior and are cooked through.
4. Garnish and Serve: Sprinkle additional cumin or chili flakes over the skewers before serving. Pair with flatbread, steamed rice, or fresh greens.

Notes

• For more intense flavor, marinate the lamb for up to 24 hours.
• If you don’t have rice wine, substitute dry sherry or mirin.
• To prevent burning, use metal skewers instead of wood, or closely monitor wooden skewers during grilling.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Chinese

Nutrition

• Serving Size: 250g
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 30
• Saturated Fat: 12
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 15
• Fiber: 2
• Protein: 40
• Cholesterol: 100

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