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Lamb skewers
Very popular street food from Xinjiang. These skewers with small pieces of lamb seasoned with cumin and chili are a real treat.
Prep
1 h 15
Cook
15 min
Total
1 h 30
Serves
4
Ingredients
For:
4
servings
- 400 g lamb shoulder
- 2 tsp cumin seeds
- 1 tsp Sichuan chili flakes (otherwise Espelette pepper)
- vegetable oil
- salt
- bamboo skewers (small)
Method
- 1Soak the bamboo skewers in water for one hour to prevent them from burning during cooking.
- 2Cut the meat into small cubes of approximately 1 cm. Try to leave as much fat as possible because it will be very important for delivering the desired flavor.
- 3Coarsely crush the cumin seeds, chili flakes and salt in a mortar.
- 4Take half of the spice mixture and sprinkle over the lamb, add the oil and mix well. Marinate for 10 minutes.
- 5Thread the skewers. Cook in a pan or on the barbecue. If you're doing it in a pan, I tend to sear each side over high heat for 2 minutes without moving them, then lower to medium heat and turn/move them more regularly until fully cooked. You'll also need to sprinkle the rest of the spice mix on the skewers regularly throughout cooking. Do the same off the heat just before serving.
Notes
Personally, I make my own chili powder with dried chilies: I deseed them, grind them into powder and reintegrate some seeds. I get a powder that isn't stale and I can adjust the spice level by choosing my chili variety and adding more or fewer seeds. For this recipe, a medium heat level is needed; Espelette pepper seems appropriate if you can't find 'ER JING TIAO'.
