Description
Bold, smoky Xinjiang lamb skewers, marinated in cumin, chili, and Szechuan pepper. Perfect for a flavorful weeknight meal.
Ingredients
Units
Scale
- 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)
Instructions
- 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.
- Prepare the Skewers: Thread 4-5 lamb cubes onto each skewer, leaving small gaps between them to ensure even cooking.
- 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.
- 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