Cumin Lamb Skewers
When I’m in the mood for something bold and flavorful, Xinjiang cumin lamb skewers are always a winner. Juicy, tender, and packed with smoky spices, they’re quick to make and perfect for any occasion.
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) boneless lamb shoulder (cut meat into 1-inch (2.5cm)cubes, 1/2-inch x 1/2-inch (1cm x 1cm) in diameter)
- Ground cumin and chili powder mix (dust on lamb skewers before serving, (optional))
- 1/3 cup peanut oil (or cooking oil)
- 2 tablespoons ground cumin
- 2/3 tablespoons chili powder
- 1 tablespoon Spice Mix (ground: cumin, coriander and fennel seeds powder)
- 1/4-1/2 teaspoon Szechuan peppercorns (crushed, (optional))
- 2/3 teaspoons salt
- 2 teaspoons garlic powder (or 2 cloves garlic, peeled and minced)
Instructions
- 1
Prepare the Spice Marinade by mixing all the marinade ingredients in a bowl. Marinate the lamb cubes for at least 2 hours or overnight.
- 2
Thread the marinated lamb cubes onto skewers, placing 3 to 5 cubes per stick, depending on the length of the skewer.
- 3
Preheat the grill for 10 minutes. Place the lamb skewers on the grill rack. Grill the skewers for 3 to 4 minutes on each side, or until the meat is completely cooked. Remove the lamb skewers from the grill. Dust the skewers with spice mix (optional) and serve as is, with beer and/or a salad.