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Cumin lamb skewers recipe.
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5 from 9 votes

Cumin Lamb Skewers

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.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Lamb
Cuisine: Chinese Recipes
Keyword: Cumin Lamb Skewers
Servings: 8 sticks
Author: Bee Yinn Low

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

Serving: 8sticks | Calories: 142kcal | Carbohydrates: 3g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 233mg | Fiber: 1g | Sugar: 1g