Chinese Xinjiang Lamb Skewers
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
22 mins
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Servings
4
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Calories
391 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Chinese Xinjiang Lamb Skewers
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All the spiced flavour of Northern China is found in the AMAZING lamb skewers. Juicy lamb is coated with cumin, chilli and more to create a truly uniqe flavour and texture.
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Ingredients
- 1 1/2 lb lamb shoulder or leg meat (cut into 1-inch cubes)
- 2 tbsp peanut oil
How to make the spice rub
- 2 tsp cumin seeds
- 1 tsp chilli flakes
- 2 tsp black peppercorns
- 1 tsp Sichuan peppercorns
- 1/2 tsp chilli powder
- 1 tsp ginger powder
- 4 garlic cloves (very finely chopped)
- 1/2 tsp salt
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Instructions
How to make the spice rub
- Heat a frying pan, dry over a moderate heat until hot. Place the cumin, chilli flakes, black peppercorns and Sichuan peppercorns and toast dry for 1-2 minutes. Remove from the pan and add to a spice/coffee grinder or pestle and mortar.
- Grind the spices into a rough texture (see pic above). Stir in the chilli powder, ginger powder, garlic and salt. Pour over the oil and mix to combine well. Set aside.
How to make the skewers
- Add the spice rub to the lamb cubes and massage into the meat with your hands to coat all the lamb well. Place in a bag and refrigerate for as long as you can - 4 hrs minimum, 24 hours is BEST! If you're using wooden skewers, now is the time to soak these in water, to ensure they don't disintegrate on the grill.
- Once marinated, thread cubes of meat (and fat) onto the skewers (about 8-10 pieces per skewer).
- Cook on a hot BBQ grill or hot oven grill for about 10-12 minutes, turning regularly. Remove from the grill, rest for a couple of minutes and serve!
Notes
- Suggestions:
- Suggestions:
- Serving and Leftovers
- Serving and Leftovers
- Pre-skewer the lamb after coating it in the seasoning to save time later. Refrigerate the lamb for 24 hours, covered with plastic.
- After being in the fridge, bring the lamb up to room temperature before grilling for better results.
- Substitute hot chilli flakes with milder options like Aleppo pepper or sweet paprika.
- Cook the lamb under a broiler or oven grill if you don't have a BBQ grill.
- Use the seasoning for chops, steaks, and roasts if you don't have skewers.
- Make stir-fried lamb by thinly slicing and then marinating. Fry in a little oil with onions and green peppers.
- Serving - I like to serve my Xinjiang lamb skewers with flatbreads, which are most common in this region. I like to sit the lamb on top of the bread to catch any juices and serve alongside a fresh salad of cooling cucumber, tomato and lettuce.
- Leftovers - will stay good in the fridge for 4-5 days. Freezing leftovers isn't so great, so I don't recommend.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
2.7g
(1%)
Protein
48.4g
(97%)
Fat
19.1g
(29%)
Saturated Fat
5.6g
(28%)
Cholesterol
153mg
(51%)
Sodium
427mg
(18%)
Potassium
13mg
(0%)
Fiber
0.7g
(3%)
Sugar
0.1g
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 2.7g | 1% |
| Protein | 48.4g | 97% |
| Fat | 19.1g | 29% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 153mg | 51% |
| Sodium | 427mg | 18% |
| Potassium | 13mg | 0% |
| Fiber | 0.7g | 3% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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