Cumin Lamb Skewers
Tender lamb chunks marinated in warm spices and grilled on skewers with a fragrant cumin-coriander crust. A classic Chinese street food that's smoky, aromatic, and perfectly charred.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp Sichuan peppercorns, ground
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cumin seeds
- ½ tbsp white sesame seeds
- 3 stalks scallions, chopped
- ¼ cup fresh cilantro, chopped
- ½ tsp chili flakes
Instructions
- 1
Soak wooden skewers in water for 30 minutes. Cut lamb shoulder into 1-inch cubes, removing excess fat.
- 2
In a bowl, whisk together ground cumin, coriander, Sichuan pepper, minced garlic, ginger, soy sauce, sesame oil, and rice vinegar.
- 3
Add lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes (or up to 4 hours).
- 4
Preheat grill or grill pan to high heat (450°F). Thread marinated lamb cubes onto skewers, leaving a small gap between pieces.
- 5
Place skewers on the hot grill. Cook for 10-12 minutes, turning every 2-3 minutes, until lamb is charred on the outside and cooked to medium-rare inside (160°F internal temperature).
- 6
Remove skewers from heat. Sprinkle with toasted cumin seeds, sesame seeds, chili flakes, scallions, and cilantro while still hot.
- 7
Serve immediately on a bed of scallions with lime wedges on the side.
Tools you’ll need
- wooden skewers
- mixing bowl
- whisk
- grill or 12-inch grill pan
- meat thermometer
- tongs
- cutting board
- sharp knife
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