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Cumin Lamb Skewers - Originated from Xinjiang, China. Lamb marinated with cumin and chili powder and the lamb skewers are grilled to perfection.
Lamb Skewers with Cumin and Chili, they are absolutely amazing and delish.
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.
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. For your friends and family who don’t eat lamb, you can always make chicken satay.
Try them instead of the regular chicken and beef. They will add so much more flavors to your summer!
Frequently Asked Questions
This recipe is only 142 calories per serving.
What To Serve With Cumin Lamb Skewers
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Cumin Lamb Skewers
Equipment
- Bamboo skewers soaked in water for at least 30 minutes
Ingredients
- 1 lb (500g) boneless lamb shoulder, cut meat into 1-inch (2.5cm)cubes, 1/2-inch x 1/2-inch (1cm x 1cm) in diameter
- Ground cumin and chili powder mix, dust on lamb skewers before serving, (optional)
Spice Marinade:
- 1/3 cup peanut oil , or cooking oil
- 2 tablespoons ground cumin
- 2/3 tablespoons chili powder
- 1 tablespoon Spice Mix, ground: cumin, coriander and fennel seeds powder
- 1/4-1/2 teaspoon Szechuan peppercorns, crushed, (optional)
- 2/3 teaspoons salt
- 2 teaspoons garlic powder , or 2 cloves garlic, peeled and minced
Instructions
- Prepare the Spice Marinade by mixing all the marinade ingredients in a bowl. Marinate the lamb cubes for at least 2 hours or overnight.
- Thread the marinated lamb cubes onto skewers, placing 3 to 5 cubes per stick, depending on the length of the skewer.
- Preheat the grill for 10 minutes. Place the lamb skewers on the grill rack. Grill the skewers for 3 to 4 minutes on each side, or until the meat is completely cooked. Remove the lamb skewers from the grill. Dust the skewers with spice mix (optional) and serve as is, with beer and/or a salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of chili powder should I be using? do you have a brand/link? I assume its not American chili powder.
Any chili powder is fine.
These are making my mouth water just looking at them. I so want to try these right now for dinner!
Thanks, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
These are making my mouth water just looking at them. I so want to try these right now for dinner!