Chinese Xinjiang Lamb Skewers

RatingYields4 Servings
Prep Time10 minsCook Time12 mins

Ingredients

1 ½ lbs lamb shoulder or leg meat (cut into 1-inch cubes)keep the fat and thread on to the skewers too. It'll keep them moist. (optional)
2 tbsp peanut oil
How to make the spice rub
2 tsp cumin seeds
1 tsp chilli flakes
2 tsp black peppercorns
1 tsp Sichuan peppercorns
½ tsp chilli powder
1 tsp ginger powder
4 garlic cloves (very finely chopped)
½ tsp salt

Directions

How to make the spice rub
1

Heat a frying pan, dry over a moderate heat until hot.

Place the cumin, chilli flakes, black peppercorns and Sichuan peppercorns and toast dry for 1-2 minutes. Remove from the pan and add to a spice/coffee grinder or pestle and mortar.

2

Grind the spices into a rough texture (see pic above).

Stir in the chilli powder, ginger powder, garlic and salt.

Pour over the oil and mix to combine well. Set aside.

How to make the skewers
3

Add the spice rub to the lamb cubes and massage into the meat with your hands to coat all the lamb well. Place in a bag and refrigerate for as long as you can - 4 hrs minimum, 24 hours is BEST!

If you're using wooden skewers, now is the time to soak these in water, to ensure they don't disintegrate on the grill.

4

Once marinated, thread cubes of meat (and fat) onto the skewers (about 8-10 pieces per skewer).

5

Cook on a hot BBQ grill or hot oven grill for about 10-12 minutes, turning regularly.

Remove from the grill, rest for a couple of minutes and serve!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 391
% Daily Value *
Total Fat 19.1g30%
Saturated Fat 5.6g28%
Cholesterol 153mg51%
Sodium 427mg18%
Potassium 13mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.7g3%
Sugars 0.1g
Protein 48.4g97%

Calcium 3%
Iron 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ½ lbs lamb shoulder or leg meat (cut into 1-inch cubes)keep the fat and thread on to the skewers too. It'll keep them moist. (optional)
 2 tbsp peanut oil
How to make the spice rub
 2 tsp cumin seeds
 1 tsp chilli flakes
 2 tsp black peppercorns
 1 tsp Sichuan peppercorns
 ½ tsp chilli powder
 1 tsp ginger powder
 4 garlic cloves (very finely chopped)
 ½ tsp salt

Directions

How to make the spice rub
1

Heat a frying pan, dry over a moderate heat until hot.

Place the cumin, chilli flakes, black peppercorns and Sichuan peppercorns and toast dry for 1-2 minutes. Remove from the pan and add to a spice/coffee grinder or pestle and mortar.

2

Grind the spices into a rough texture (see pic above).

Stir in the chilli powder, ginger powder, garlic and salt.

Pour over the oil and mix to combine well. Set aside.

How to make the skewers
3

Add the spice rub to the lamb cubes and massage into the meat with your hands to coat all the lamb well. Place in a bag and refrigerate for as long as you can - 4 hrs minimum, 24 hours is BEST!

If you're using wooden skewers, now is the time to soak these in water, to ensure they don't disintegrate on the grill.

4

Once marinated, thread cubes of meat (and fat) onto the skewers (about 8-10 pieces per skewer).

5

Cook on a hot BBQ grill or hot oven grill for about 10-12 minutes, turning regularly.

Remove from the grill, rest for a couple of minutes and serve!

Chinese Xinjiang Lamb Skewers