Xinjiang Lamb Skewers
- Preparation and cooking time
- Prep:
- Cook:
- Marinating 2 hrs+
- Easy
- Makes 8 large skewers
Skip to ingredients
Skewers
- 500g pack of lamb, separated into lean meat and fat
- Garlic, 2 fat cloves or 4 smaller cloves, minced
- Juice of 1 lemon
- Cumin, 1 tbspn
- Ground coriander, 1 tbspn
- Sichuan pepper powder, 2 tspn
- Cayenne pepper, to taste
- Salt, 1 tspn
- Olive oil, 4 tbspn
(Optional) Spice sprinkle
- 500g pack of lamb, separated into lean meat and fat
- Garlic, 2 fat cloves or 4 smaller cloves, minced
- Juice of 1 lemon
- Cumin, 1 tbspn
- Ground coriander, 1 tbspn
- Sichuan pepper powder, 2 tspn
- Cayenne pepper, to taste
- Salt, 1 tspn
- Olive oil, 4 tbspn
- Cumin, 1 tspn
- Ground coriander, 1 tspn
- Sichuan pepper, 1/2 tspn
- Cayenne pepper, to taste
Method
step 1
Cut the lamb and the fat into roughly inch big cubes.step 2
Make the marinade by putting the olive oil, lemon juice, garlic, salt and spices into a bowl and mixing until even. Put the meat and fat in the marinade and mix until thoroughly coated, then cover, put the bowl in the fridge and leave for at least 2 hours (or overnight if you think ahead).step 3
Skewer the meat, roughly 2 pieces of lean meat to one piece of fat (you don't have to eat the fat but do keep it on whilst cooking, as it helps keep the meat nice and tender). Pack it quite tightly so that the fat and meat are up against each other, as in the picture above.step 4
Cook on the BBQ until you feel it's ready to eat. I prefer it so the fat is nice and crispy, but just cook it to your own preference. If you made the spice sprinkle then add it occasionally on the top of the skewers as they cook.
