Lamb Skewers
“Northern Chinese street food of cumin-spiced lamb threaded on skewers and grilled over charcoal.”
Lamb
Cumin
Sesame
Sichuan Pepper
Chili PepperWhere it comes from
Lamb Skewers represent a popular street food staple in Northern China, particularly among the Muslim Hui community. This dish is known for its bold flavors, thanks to the fragrant cumin and chili spices used to season the tender lamb. Interestingly, the grilling method over charcoal adds a smoky depth that elevates the overall taste.
On the Palate
How it's made
4 steps · Show ↓26 min active
How it's made
4 steps · Show ↓- 110 min
Cut the lamb into bite-sized cubes, about 1 inch each, ensuring even sizes for consistent cooking. Thread the cubes onto skewers, leaving a small space between each piece to ensure even heat distribution.
- 25 min
In a small bowl, mix ground cumin, crushed Sichuan pepper, and chili pepper flakes. Sprinkle this spice mix generously over the skewered lamb, pressing gently so it adheres well.
- 310 min
Preheat your grill to medium-high heat. Place the skewers on the grill, turning every 2-3 minutes until the lamb is browned and cooked through, with a slight char on the edges, about 10 minutes in total.
Watch outAvoid overcooking the lamb; it should remain juicy and tender.
- 41 min
In the final minute of grilling, sprinkle sesame seeds over the skewers, allowing them to toast lightly and release their nutty aroma.
