Entree: China – Qinghai – 青海麻辣羊肉串 ➤ Qinghai mala yangrou chuan (Char-grilled spiced lamb skewers flavored with cumin and chili)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
10 min
Additional
4 hrs
Total
4 hrs 15 min
Ingredients
- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 12–16 bamboo skewers, soaked in water 30 minutes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (6 g) ground cumin
- 2 tsp (4 g) roasted cumin seeds, lightly crushed
- 2 tsp (4 g) crushed red pepper flakes or Chinese chili powder
- 1 tsp (2 g) ground Sichuan peppercorns (optional)
- 1 1/2 tsp (4 g) coarse salt
- 1 tsp (4 g) granulated sugar
- 1/4 cup (60 ml) neutral oil for brushing during grilling
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 2 green onions, thinly sliced (about 30 g) for garnish
- Lemon wedges to serve
Instructions
1. In a large bowl combine vegetable oil, soy sauce, Shaoxing wine, minced garlic, ground cumin, crushed roasted cumin, red pepper flakes, Sichuan pepper (if using), salt and sugar. Whisk until blended.
2. Add the lamb cubes to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight for best flavor.
3. Thread 4–6 pieces of marinated lamb onto each soaked skewer, leaving a little space between pieces for even cooking.
4. Preheat a grill or grill pan to high heat. Brush grates with oil to prevent sticking.
5. Brush the skewers lightly with neutral oil and place on the hot grill. Cook 2–3 minutes per side, rotating to achieve even charring, total 8–10 minutes depending on heat and cube size. Aim for a nicely charred exterior and medium interior.
6. During the last minute of cooking, baste briefly with any reserved marinade (discard any used marinade that touched raw meat) or with extra oil to gloss the meat.
7. Remove skewers from heat and sprinkle with chopped cilantro and sliced green onions. Serve immediately with lemon wedges.
