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Prep time
3 hours 30 minutes
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Cook time
20 minutes
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makes
10 skewers
Author Notes
Most nights out, in most cities in China, end with cumin lamb skewers 羊肉串. Originating in Xinjiang, this explosive street snack that has taken over China has yet to stake its claim in the United States.
The allure of these skewers lies in their marriage of bold, contrasting flavors and textures. On the one hand, the marinade for the lamb is surprisingly simple. There’s no salt, as the salt can cause meat to seize and tighten too much. The eggs and onions gently tenderize the meat thanks to their proteolytic enzymes. On the other hand, the barbecue seasoning is built from a heady mix of cumin, chili, garlic, and Szechuan peppercorns, and the meat is threaded onto skewers and seared over charcoal until they sport a tantalizingly caramelized crust. The result is a gustatory fireworks display: the gamey richness of the lamb, the smoky char from the grill, the warm earthiness of cumin, the prickly heat of chili, and the unique numbing sensation of Szechuan peppercorns, all conspiring to create a taste experience that is as complex as it is satisfying.
Special equipment:
- Metal skewers (preferred)
- Thick bamboo skewers, soaked in water
- Charcoal kettle grill or a kebab grill
—Lucas Sin
Watch This Recipe
Grilled Cumin Lamb Skewers
Ingredients
- For the Barbecue Seasoning (makes about 1½ cup):
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1/4 cup
(about 25 grams) cumin seeds
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2 tablespoons
(about 12 grams) fennel seeds
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2 tablespoons
(about 18 grams) roasted peanuts
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2 tablespoons
(about 18 grams) toasted sesame seeds
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1 tablespoon
(about 18 grams) iodized salt or table salt
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1/2 cup
(about 50 grams) chile powder, such as cayenne or gochugaru
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2 tablespoons
(about 36 grams) chicken powder or msg
- For the Lamb Skewers:
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2 pounds
lamb leg or lamb shoulder, diced into ½ inch cubes
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1
small onion, sliced lengthwise thinly
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1
large egg
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1/2 tablespoon
white pepper powder
Directions
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First, make the barbecue seasoning. In a small skillet over medium heat, toast the cumin and fennel seeds until lightly browned, about 2 minutes and remove from the heat. In a spice grinder or mortar and pestle, combine the toasted spices, peanuts, sesame seeds. Pulse to pulverize until ground to a powder. Mix in the salt, chile powder, and chicken powder and place in a shaker, if you have one. Set aside. This can be done ahead of time.
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In a large bowl, combine the diced lamb shoulder, sliced onion, egg, and white pepper,. Mix well and massage the meat gently. Let the mixture marinade for at least 3 hours, up to overnight.
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After the meat has marinated, thread the pieces of lamb onto the skewers, alternating lean and fatty layers, depending on the cut of lamb. If using bamboo skewers, make sure they’re soaked in water so they don’t burn over the grill. Stack the bite-sized pieces of lamb as closely together as possible with even, straight sides, leaving at least two inches on the bottom and an inch on the top for handling.
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When ready to cook, light a chimney full of charcoal. When all the charcoal is lit and covered in white ash, pour out the coals onto one side of the charcoal grate. Set the cooking grate in place as close to the charcoal as possible, cover grill, and preheat for 5 minutes. Clean and oil the grilling grate. If using a kebab grill, omit the cooking grate and cook directly over the coals. Place the skewers over the charcoals and dust generously with the barbecue seasoning. Rotate and season the other side. Continue grilling until lightly charred, turning occasionally, about 5 minutes in total, until the lamb is fully cooked but still tender. Serve immediately, optionally with Uyghur flatbread.
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