Grilled Lamb Skewers (Yang Rou Chuan)
Grilled Chinese lamb skewers, or yang rou chuan, are a tender, juicy street food dripping with sweet, spicy, and savory flavors.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 lb boneless lamb shoulder (cubed)
- olive oil
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 2 tsp red pepper flakes
- 2 tsp caraway seeds
- 2 tsp sugar
- 1/2 tsp kosher salt
Instructions
- 1
In a spice or coffee grinder coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, sugar and salt until only a few whole spices remain. This will be a coarse spice rub.
- 2
Clean and heat grill to 425°F, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off on one side).
- 3
In a bowl or plastic bag add cubed lamb and spice rub. Massage lamb, pressing spice blend onto the meat with your hands to coat.
- 4
Thread lamb cubes onto 8-12 skewers, leaving a small gap between each piece of meat. Drizzle with olive oil.
- 5
Grill lamb over direct heat, turning every minute or so, until browned and you see visible char marks, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
- 6
Allow to rest for 5 minutes on platter before serving.