Xinjiang-Inspired Lamb Skewers
Xinjiang-Inspired Lamb Skewers
Ingredients
For the Marinade
- 1 kg boneless lamb shoulder, (or leg), cut into 3/4" or 2cm cubes (including some fat)
- 1 large onion, roughly chopped into large chunks
- 4 tablespoons neutral oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cumin powder
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
For the Spice Mix
- 1 tablespoon cumin powder
- 1 tablespoon chilli powder
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
For the Garnish (optional)
- as needed chilli powder
- as needed toasted cumin seeds
Other
- 20 wooden skewers, 6-inch
Instructions
- 1
Place all the ingredients for the marinade (lamb, onion, neutral oil, salt, cumin powder, fennel powder, and coriander powder) in a large bowl. Mix well to ensure the lamb is evenly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours or preferably overnight (up to 12 hours).
⏱️ 5 min
- 2
If using wooden skewers, soak them in water for at least 30 minutes prior to threading the meat. In a small bowl, combine the ingredients for the spice mix: cumin powder, chilli powder, fennel powder, and coriander powder. Set aside.
⏱️ 5 min - 3
Once the lamb has marinated, discard the onion chunks from the marinade. Thread the lamb meat onto the soaked skewers, alternating lean and fatty pieces for best results. Aim for about 20 skewers.
⏱️ 15 min
- 4
Prepare your cooking method: If grilling, light the charcoal or preheat your grill. If using an oven, position the rack in the upper third of the oven, preheat to the broil setting, and prepare a metal rack set on top of a baking sheet.
⏱️ 5 min
- 5
Place the skewers on the preheated grill. If using the oven, arrange them on the metal rack of the baking sheet and place in the oven. Cook the skewers until they are just cooked through, which will take approximately 10 minutes in the oven, turning occasionally. Generously sprinkle the prepared spice mix all over the skewers, then continue grilling or broiling and turning the skewers until they are nicely browned and slightly charred all over.
⏱️ 10 min
- 6
Serve the skewers immediately. Enjoy them garnished with toasted cumin seeds and additional chilli powder, if desired, for an extra kick of flavor.
Kitchen Tools
Nutrition Facts (per serving)
Xinjiang-Inspired Lamb Skewers
For the Marinade
- 1 kg boneless lamb shoulder, (or leg), cut into 3/4" or 2cm cubes (including some fat)
- 1 large onion, roughly chopped into large chunks
- 4 tablespoons neutral oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cumin powder
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
For the Spice Mix
- 1 tablespoon cumin powder
- 1 tablespoon chilli powder
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
For the Garnish (optional)
- as needed chilli powder
- as needed toasted cumin seeds
Other
- 20 wooden skewers, 6-inch
Instructions
- 1
Place all the ingredients for the marinade (lamb, onion, neutral oil, salt, cumin powder, fennel powder, and coriander powder) in a large bowl. Mix well to ensure the lamb is evenly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours or preferably overnight (up to 12 hours).
⏱️ 5 min - 2
If using wooden skewers, soak them in water for at least 30 minutes prior to threading the meat. In a small bowl, combine the ingredients for the spice mix: cumin powder, chilli powder, fennel powder, and coriander powder. Set aside.
⏱️ 5 min - 3
Once the lamb has marinated, discard the onion chunks from the marinade. Thread the lamb meat onto the soaked skewers, alternating lean and fatty pieces for best results. Aim for about 20 skewers.
⏱️ 15 min - 4
Prepare your cooking method: If grilling, light the charcoal or preheat your grill. If using an oven, position the rack in the upper third of the oven, preheat to the broil setting, and prepare a metal rack set on top of a baking sheet.
⏱️ 5 min - 5
Place the skewers on the preheated grill. If using the oven, arrange them on the metal rack of the baking sheet and place in the oven. Cook the skewers until they are just cooked through, which will take approximately 10 minutes in the oven, turning occasionally. Generously sprinkle the prepared spice mix all over the skewers, then continue grilling or broiling and turning the skewers until they are nicely browned and slightly charred all over.
⏱️ 10 min - 6
Serve the skewers immediately. Enjoy them garnished with toasted cumin seeds and additional chilli powder, if desired, for an extra kick of flavor.