Marinade
- 700g lamb, cut into ½ inch by 2” pieces (shoulder, rump, neck, or fillet)
- 2 tablespoons cumin
- 3 tablespoons corn-starch
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing rice wine
Mastering International Flavours on the Grill: Chinese Xinjiang Cumin Lamb Skewers
Mastering International Flavours on the Grill: Chinese Xinjiang Cumin Lamb Skewers
60 min
Xinjiang cuisine is renowned for its bold flavours, where cumin and chilli take centre stage. These lamb skewers are a staple street food in the region, offering a tantalising mix of spice and savoury goodness. The key to perfecting this dish lies in a well-prepared marinade and a flavourful rub that enhances the natural taste of the lamb.
The recipe is prepared in collaboration with Spice Punch BBQ (www.instagram.com/spice_punch_bbq/).
Ingredients
Rub
- 4 tablespoons cumin seeds
- 3 tablespoons dried chilli flakes
- 1 teaspoon Sichuan pepper
- ½ tablespoon salt
- ½ teaspoon sugar
- 4 spring onions, chopped
- Handful of coriander, chopped
Method
1. Prepare the Marinade:
- Combine the marinade ingredients in a zip-lock bag: lamb, cumin, corn-starch, oil, soy sauce, and Shaoxing rice wine.
- Marinate for at least 30 minutes, or up to 24 hours in the fridge for deeper flavour.
2. Make the Spice Rub:
- Heat a frying pan or wok over medium heat.
- Add the cumin seeds and toast for 30 seconds.
- Add Sichuan pepper and continue toasting until fragrant.
- Remove from heat and stir in salt and chilli flakes.
- Transfer the mixture to a pestle and mortar, add sugar, and crush into a fine powder.
3. Grill the Skewers:
- Set up your BBQ with direct and indirect heat zones.
- Thread the lamb pieces onto skewers.
- Grill the skewers over direct heat to sear the meat.
- When the lamb is about 80% cooked, sprinkle the spice rub over the skewers.
- Continue grilling until the lamb is cooked through and slightly charred.
- Serve with chopped spring onions and coriander for garnish.
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