Entree: China – Ningxia – 回族羊肉串 ➤ Huízú yángròu chuàn (Cumin- and chili-seasoned skewered lamb grilled in the Hui Muslim style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) lamb leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 2 tbsp (14 g) ground cumin, divided
- 1 tbsp (7 g) ground coriander (optional)
- 1½ tsp (9 g) kosher salt
- 1 tsp (2 g) crushed red pepper flakes (adjust to heat preference)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar or lemon juice
- 10–12 bamboo skewers, soaked in water 30 minutes
- 1 tsp (2 g) ground Sichuan pepper (optional)
- Lemon wedges for serving
- Chopped cilantro or sliced scallions for garnish (optional)

Instructions

1. In a large bowl combine the lamb cubes with 2 tbsp (30 ml) vegetable oil, 1 tbsp (7 g) of the ground cumin, ground coriander, minced garlic, soy sauce, rice vinegar or lemon juice, crushed red pepper flakes, and 1½ tsp (9 g) kosher salt. Toss thoroughly to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
2. Thread 3–5 pieces of lamb onto each soaked bamboo skewer leaving small gaps between pieces for even cooking. Preheat a grill or grill pan to high heat and brush grates with oil.
3. Mix the remaining 1 tbsp (7 g) ground cumin with the optional ground Sichuan pepper. Grill the skewers over direct high heat, turning every 1–2 minutes and brushing with a little oil, until well charred at the edges and cooked to desired doneness (about 6–8 minutes for medium).
4. As soon as the skewers come off the grill, sprinkle generously with the reserved cumin mixture and an extra pinch of salt. Serve hot with lemon wedges and optional cilantro or scallion garnish.