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When I’m in the mood for something bold and flavorful, Xinjiang cumin lamb skewers are always a winner. Juicy, tender, and packed with smoky spices, they’re quick to make and perfect for any occasion.
The Best Xinjiang Lamb Skewers Recipe
These lamb cumin skewers are absolutely amazing and so delicious!
If you’ve been following my blog, you know how much I love spices. Most of my favorite dishes are packed with bold, exotic flavors, and this one is no exception. Growing up in Malaysia, right along the ancient spice route, I pretty much grew up with spices in my DNA.
I honestly can’t live without them. Even when I make something simple, there’s always a spice-filled side dish to take it up a notch. If you love spices too, then cumin is likely a favorite of yours. The earthy, aromatic flavor it brings to a dish is just unbeatable, and it’s a key ingredient in so many of the Nyonya recipes I grew up with.
One of my all-time favorite dishes is cumin lamb, an iconic recipe from Xinjiang, China. During my trips to China, I had the chance to try the famous cumin lamb skewers (called “Yang Rou Chuan” in Chinese), and let me tell you, they’re seriously addictive. I could easily eat a whole bunch of them!
This cumin lamb skewers recipe is the perfect dish for your next gathering. They’re smoky, mouthwatering, and full of flavor. The best part? The amazing aroma that fills the air as they cook. If you’ve got friends or family who don’t eat lamb, you can always make chicken satay or beef satay as an alternative—but trust me, these skewers will steal the show.
Try something new and swap out the usual chicken and beef for these flavor-packed skewers. You won’t regret it! And don’t forget to check out my tips below to make the perfect Xinjiang lamb skewers.
Why I Love This Recipe
- Big, bold flavors. I’m all about big, bold spices, and the combo of cumin, chili powder, coriander, and fennel seeds really packs a punch.
- Tender, juicy lamb. The lamb shoulder cubes soak up all the spices, making every bite juicy, tender, and full of flavor.
- Authentic flavor. These lamb cumin skewers give me the same bold, authentic flavors I’ve had in Xinjiang, China, bringing something truly delicious right to my kitchen.
- Quick and easy. With simple ingredients and a fast grilling process, this recipe is my go-to for busy weeknights or relaxed weekends.
Ingredients You’ll Need
- Boneless lamb shoulder – If you can’t find lamb shoulder, lamb leg or lamb loin are great alternatives. You could also use beef or chicken if you want to switch things up a bit!
- Peanut oil – If you’re allergic to peanuts or don’t have peanut oil, vegetable oil or canola oil works perfectly as a substitute.
- Ground cumin
- Chili powder
- Spice mix (ground cumin, coriander and fennel seeds powder)
- Szechuan Peppercorns – If you don’t have Szechuan peppercorns, you can skip them or use a pinch of black pepper and a little crushed garlic for that extra zing.
- Salt
- Garlic powder
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Cumin Lamb Skewers
Grab a bowl and mix all the marinade ingredients together. Once it’s all blended, toss in the lamb cubes and let them marinate for at least 2 hours—overnight if you’ve got the time. Trust me, the longer it sits, the more flavor it’ll soak up!
Now, grab those marinated lamb cubes and thread them onto the skewers—3 to 5 cubes per stick, depending on how long your skewers are. Keep it simple and packed, so each bite is full of flavor!
Preheat your grill for about 10 minutes. Once it’s hot, throw those lamb skewers on the rack. Grill them for 3 to 4 minutes on each side, or until they’re cooked through. Take them off the grill, then if you want, dust them with a little extra spice mix. Serve them up as they are, or with a cold beer and a fresh salad on the side—totally up to you!
Secrets To Perfectly Spiced Cumin Lamb Skewers
- I always make sure to cut the lamb into even cubes. This way, they cook evenly and I get that perfect char on every piece.
- The longer I let the lamb soak in the marinade, the more it absorbs those bold spices. I like to marinate it for at least 2 hours, but if I can do it overnight, even better!
- I make sure there’s a little space between the lamb cubes on the skewer. This helps the heat circulate better and gives me that perfect char.
- After grilling, I let the lamb skewers rest for a couple of minutes before serving. This helps the juices redistribute and keeps the meat nice and tender.
Frequently Asked Questions
For this recipe, I used 1 part cumin, 1/2 part coriander and 1/2 part fennel and sums up to 1 tablespoonful of spice mix.
Yes! You can marinate the lamb and thread it onto the skewers a day ahead. Just store them in the fridge and grill them when you’re ready.
Yes! If you don’t have a grill, a hot cast-iron pan works great. Just heat it up until it’s really hot, and then cook the skewers for a few minutes on each side, just like you would on the grill.
If you’re broiling, set your oven’s broiler to high. Make sure the skewers are about 4-6 inches from the heat source, and check after 3 to 4 minutes per side. You want a nice char on the outside while keeping the inside juicy. Just keep an eye on them!
Definitely! To air fry, start by preheating the air fryer to 375°F (190°C). Place the skewers in the basket in a single layer, making sure they’re not too crowded. Cook them for around 8-10 minutes, flipping halfway through, or until the lamb is fully cooked with a nice, crispy outside.
Yes! You can freeze the marinated lamb for up to 3 months. Just make sure to thaw it in the fridge overnight before grilling.
Leftover skewers can be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or on the grill, but be careful not to overcook them again, or they might dry out.
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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Other Recipes You Might Like
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
- I always make sure to cut the lamb into even cubes. This way, they cook evenly and I get that perfect char on every piece.
- The longer I let the lamb soak in the marinade, the more it absorbs those bold spices. I like to marinate it for at least 2 hours, but if I can do it overnight, even better!
- I make sure there’s a little space between the lamb cubes on the skewer. This helps the heat circulate better and gives me that perfect char.
- After grilling, I let the lamb skewers rest for a couple of minutes before serving. This helps the juices redistribute and keeps the meat nice and tender
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi thank you for your recipe.
Do you baste or brush them with anything while cooking on the BBQ?
I have seen people cooking these in the street and I have noticed they are basting them with something. What could it be?
Yes, you should baste it with some cooking oil.
Sorry disregard my message I see you had written in comments my answer
thanks anyway
could i use chicken in place of lamb
Thanks
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!