Cumin Lamb Skewers
July 14th, 2014 12 Comments

Cumin Lamb Skewers

Lamb Skewers with Cumin and Chili
Lamb Skewers with Cumin and Chili pictures (1 of 4)

I love spices. I think that’s pretty obvious if you follow my blog. Most of my favorite dishes are made with heavy doses of spices, exotic spices! Growing up in Malaysia, which is a core part of the ancient spice route, I pretty much grew up with spices in my DNA. I can’t live without spices, if I make something plain, there is always a side dish of spice-laden concoction to jazz things up.

If you love spices, then it’s very likely that you love cumin. I love cumin, the exotic and distinctive aroma and flavor it lends to the dish is simply beyond words. I grew up eating lots of Nyonya food made by my late grandmother and aunt and many recipes call for the use of cumin.

Lamb Skewers with Cumin and Chili

With the earthy note and fragrance it lend to the dishes, it’s no surprise that I love cumin lamb, an iconic dish from Xinjiang, a region in China. I have had many wonderful cumin lamb in China during my past visits, and the most addictive of all is the cumin lamb skewers (called “Yang Rou Chuan” in Chinese), sold by native Xinjiang people in places such as Beijing. I could eat so many skewers of them.

Since summer is in full swing, you can make cumin lamb skewers for your summer parties. They are great, absolutely mouthwatering, and best of all, the smell that lingers and set your mouth watering. Try them instead of the regular chicken and beef. They will add so much more flavors to your summer!

RECIPE HERE: Cumin Lamb Skewers
Tagged as:

12 comments... read them below or add one

  1. Saif says:

    Can’t agree more. Xinjiang people make it best. I have the same memory of Beijing. But they make it lot leaner. Less meaty… :) as it yield more sticks I think. Or if we make it less meaty, it becomes more flavourful? What you say Bee?

  2. Tom says:

    Bee, are the propositions of the spice mix equal? e.g. 1T cumin, 1T Coriander 1T Fennel. My brother-in-law had a small restaurant in Hangzhou. I pleaded with my wife to get me the recipe for the spice mix forever. She told me there is no recipe the chef just mixes some spices up. To make a long story readable, thanks I finally am close to making the snack food of my dreams!

  3. kent says:

    What is in the “spice mix”? Says to add one tablespoon but don’t know what it is.

  4. FoodJunkie says:

    When you call for chili powder in this recipe what do you use? There are so many options sold as chili powder when you factor in all the national variants that the result could be quite different depending on the sort of chili powder used.

  5. Duanne says:

    Amazing I love cumin lamb.

  6. ElizabethCee says:

    Dear Bee, as with other readers,I would like to know the proportions for making the spice mix ( ie is it 1 part cumin seeds, 1 part fennel and 1 part coriander seeds) please

  7. Rasa Malaysia says:

    To Tom & ElizabethCee,
    For the Spice Mix, you need 1 tablespoonful in total, with the combination of cumin, coriander and fennel. The ratio depends on you. For this recipe, I use 1 part cumin, and 1/2 of each coriander and fennel and sums up to 1 tablespoonful of Spice Mix.

  8. ElizabethCee says:

    Thanks for this recipe Bee. I made it tonight and it was delicious! Will definitely make this again. I loved the spices. I had never tried Szechuan pepper before so only used 1/4 teaspoon but next time will try the 1/2 teaspoon. Fortunately there is enough left over for our lunches tomorrow.

  9. Edith says:

    If I don’t have a grill, can I make this in the oven?

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS