Lamb Kebab (羊肉串）
Grilling! One of my favorites is lamb kebabs. These are easy to make and always bring me back to my childhood in Beijing.
- Prep time
- 35 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb (~900g) of lamb meat (ideally equal portions of lean and fat lamb meat)
- 2 tablespoons water
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin powder
- 1 teaspoon whole cumin seeds
- moderate amount of cayenne pepper (optional)
Instructions
- 1
Cut the lamb meat into small cubes and put the cubes in a medium mixing bowl. Add 2 tablespoons of water, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, and 1 teaspoon of whole cumin seeds, mixing well. Let the meat marinate for at least 15 minutes.
- 2
While marinating the lamb meat, start preparing an open grill if using charcoal.
- 3
Once the lamb meat is done marinating, use a skewer to skewer the meat together. Skewer lean and fat cubes in an alternating fashion for best result. To avoid overcrowding, put no more than 10 lamb cubes on one skewer.
- 4
Once the charcoal grill is hot and ready, put the prepared skewers on the grill. Sprinkle on cayenne pepper (for a spicy kick) and more ground cumin during grilling. Add a pinch of salt along the way. Flip sides every 1-2 minutes to avoid burning the meat. Once the meat reach an internal temperature of 165˚F, about 5 minutes, take the skewers off the grill. Enjoy!