Xinjiang Lamb Skewers
Makes about 20 skewers
Ingredients
- 1 lb lamb shoulder, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp whole cumin seeds
- 2 -3 dried Chinese red chiles, chopped (or red pepper flakes)
- 3 small garlic cloves, minced
- nonstick cooking spray (for broiler) or oil (for grill)
Special Equipment
- 20 (8") bamboo skewers
- mortar & pestle (optional)
How-to
- Toast cumin seeds in dry skillet over low heat, shaking pan occasionally, until fragrant, about 1-2 minutes. When cooled, roughly grind or chop half of toasted cumin seeds, keeping the other half whole
- In a large bowl, combine the cumin, red chiles, garlic and soy sauce. Add lamb and mix until well combined. Refrigerate and marinate at least 15 minutes or preferably overnight
- Soak bamboo skewers in water for about 1 hour before use to prevent burning
- Preheat broiler or grill
- Thread marinated lamb on skewers, about 2-3 slices per skewer. Arrange skewers on foil-lined baking sheets coated with cooking spray (if broiling). If grilling, be sure that grill is clean. Brush with oil before placing down skewers
- Broil or grill skewers until just cooked through, about 2 - 2½ minutes per side. Serve immediately