Spicy Cumin Lamb Skewers
These lamb skewers blend Chinese and Middle Eastern notes for a uniquely aromatic dish. Cubed lamb is marinated in a paste of toasted cumin seeds, soy sauce, garlic and spices, then grilled until beautifully charred. The recipe yields six servings and takes just 20 minutes of active time, though the meat benefits from marinating for at least two hours. They work wonderfully as a starter or a satisfying main.
Ingredients
- 3 tablespoons cumin
- 1/4 cup canola or vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 1 teaspoon crushed red pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless lamb shoulder or leg, cut into 1/2-inch cubes, trimmed of excess fat and gristle
Method
- Toast the cumin seeds in a cast iron skillet for about 2 minutes until aromatic. Move 1 1/2 tablespoons of the toasted seeds to a grinder and process to a fine powder.
- In a small bowl, combine the ground cumin with the remaining whole seeds, oil, soy sauce, sherry, garlic and crushed red pepper. Add salt and black pepper according to your taste.
- Put the cubed lamb into a large sealable bag. Add the prepared marinade, seal the bag and toss to coat the meat completely. Refrigerate the lamb to marinate for 2 hours or up to overnight.
- Take the marinated lamb pieces and thread them onto your skewers.
- Light a full chimney of charcoal. Once the coals are fully lit and covered in grey ash, pour them out and spread evenly. Position the cooking grate, cover the grill and let it preheat for 5 minutes. Clean and oil the grate. Cook the skewers for 3 to 4 minutes on each side until browned all over. Transfer to a platter, allow them to rest for 5 minutes, then serve straight away.
Nutrition (per serving)
Sodium581000 mg
Recipe details
CategoryMain course
Cuisinechinese
AuthorJoshua Bousel
