Spicy Chinese Cumin Lamb Skewers Food

SPICY CHINESE CUMIN LAMB SKEWERS

Steps:

• Thread a portion of the lamb pieces onto a flat kebab skewer. Repeat with remaining lamb and skewers.
• Preheat a grill for medium heat and lightly oil the grate.
• Place skewers on the grill. Cook, turning often and sprinkling with cumin, red pepper flakes, and salt, until nicely browned and meat is no longer pink in the center, about 6 minutes.

GRILLED SPICY CUMIN LAMB SKEWERS

Steps:

• In a medium bowl, combine lamb, garlic, oil, soy sauce, cooking wine, cumin powder, red pepper powder, and salt and toss to combine.
• Cover bowl with plastic wrap and place refridgerator for at least 30 minutes.
• Thread lamb closely onto skewers and sprinkle with cumin powder, red pepper powder, and whole cumin seeds on all sides.
• Grill skewers, flipping frequently until meat is fully cooked (when surfaces start to char and turn brown).
• Remove from grill and serve immediately.

BEIJING LAMB SKEWERS (YANGROU CHUAN)

Steps:

• Take your chops and simply remove the meat from the bone and cut into small chunks. Don't trim any of the fat from the lamb. This is what's going to give you the flavor you're looking for. Put the lamb in a mixing bowl.
• In a mortar and pestle (or spice grinder), add the cumin, cumin seeds, chili flakes, and salt. Pound it all together, cracking the chili flakes and cumin seeds into smaller pieces (you want it to be coarse, not a fine powder). Add about half of the spices (the other half will be used for sprinkling after the lamb finishes cooking) to the lamb along with the oil and mix everything together.
• Put the lamb onto the skewers. Heat your grill until searing hot. Grill the skewers until they get a nice char on the outside. Transfer to a plate and sprinkle on the extra spices. Serve!

XINJIANG LAMB SKEWERS

Steps:

• Cut the lamb and the fat into roughly inch big cubes.
• Make the marinade by putting the olive oil, lemon juice, garlic, salt and spices into a bowl and mixing until even. Put the meat and fat in the marinade and mix until thoroughly coated, then cover, put the bowl in the fridge and leave for at least 2 hours (or overnight if you think ahead).
• Skewer the meat, roughly 2 pieces of lean meat to one piece of fat (you don't have to eat the fat but do keep it on whilst cooking, as it helps keep the meat nice and tender). Pack it quite tightly so that the fat and meat are up against each other, as in the picture above.
• Cook on the BBQ until you feel it's ready to eat. I prefer it so the fat is nice and crispy, but just cook it to your own preference. If you made the spice sprinkle then add it occasionally on the top of the skewers as they cook.

SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE

Steps:

• Remove skewers from the grill and serve right away.