Spicy Cumin Lamb Skewers (Yang Rou Chuan)

Name: Spicy Cumin Lamb Skewers (Yang Rou Chuan)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: ['8', '10 skewers']
Cuisine: chinese
Ingredients: 1 tablespoon red chili flakes; 1 tablespoon whole cumin seed; 2 teaspoons whole fennel seed; 1 teaspoon kosher salt; 2 teaspoons granulated garlic; 2 pounds boneless lamb shoulder, meat cut into 1-inch pieces (see note); 1 tablespoon vegetable or canola oil; 2 teaspoons Shaoxing wine

4.70 (7)

⏱ 35 mins 🍽 ['8', '10 skewers'] 🌶 chinese 🏷 Main course

Recreate a classic Beijing street snack in your own garden. These aromatic lamb skewers are coated in a fragrant blend of ground spices including cumin, chilli flakes and fennel, then marinated with Shaoxing wine. They are grilled over charcoal, first with indirect heat and finished with a direct sear, resulting in tender, flavourful meat. The recipe yields 8 to 10 skewers and takes about 35 minutes from start to finish, making it a great option for a quick and impressive main course.

Ingredients

1 tablespoon red chili flakes
1 tablespoon whole cumin seed
2 teaspoons whole fennel seed
1 teaspoon kosher salt
2 teaspoons granulated garlic
2 pounds boneless lamb shoulder, meat cut into 1-inch pieces (see note)
1 tablespoon vegetable or canola oil
2 teaspoons Shaoxing wine

Method

Soak the bamboo skewers by placing them in a container of cold water for at least 2 hours or overnight.
Coarsely grind the chile flakes, cumin, and fennel using a mortar and pestle or spice grinder. Incorporate the granulated garlic and kosher salt, grinding briefly to combine.
Set aside 1 tablespoon of the spice blend. In a large bowl, toss the lamb pieces with the rest of the spice mix, the oil, and Shaoxing wine. Thread the meat onto the skewers, packing it tightly and leaving only a 3-inch handle and the tip exposed.
Fill a chimney starter with charcoal and light it. Once the coals are ash-covered, pour them onto one side of the grill grate. Position the cooking grate, cover the grill, and let it preheat for 5 minutes. Clean and oil the grate.
Cook the skewers with the lid on, over the indirect heat zone, for about 4 minutes on each side until the lamb is almost done.
Transfer the skewers directly over the hot coals, sprinkle with the reserved spice mix, and sear for about 1 minute in total, turning once.
Take the skewers off the grill and serve them immediately.

Nutrition (per serving)

Sodium238000 mg

Recipe details

CategoryMain course

Cuisinechinese

AuthorShao Z.