Cumin Lamb Skewers (Printable Recipe)
Tender lamb packs a spicy punch from cayenne and cumin, with garlic in the mix. It grills up in a flash for a super flavorful meal with great aroma.
# Ingredients You'll Need:
→ Marinade
01 -
12 grams salt
02 -
2 grams cumin seeds (you can skip if you want)
03 -
4 grams cayenne pepper
04 -
16 grams ground cumin
05 -
10 grams garlic, chopped fine
06 -
15 millilitres soy sauce
07 -
15 millilitres Chinese wine (Shaoxing works great)
08 -
15 millilitres vegetable oil, split for use
09 -
454 grams lamb leg or shoulder, chopped into 2.5 cm chunks
# Steps to Follow:
01 -
Go ahead and sprinkle on more cayenne if you like things hot. Eat the skewers while they're still fresh and warm from the grill.
02 -
Set the skewers right on the heat and cook them for about 10 to 15 minutes. Flip them now and then. They're good when the center hits 68°C for a medium finish. Let them go a bit longer to 71°C if you like your meat well done. Toss on some cumin seeds in the last few minutes if that's your thing.
03 -
Fire up your grill or grill pan to medium-high and give it about 4 to 5 minutes to get hot. Coat the metal bars with the leftover 5 millilitres of oil. When the oil seems shimmery and you hear a sizzle, you’re ready to go.
04 -
Take your lamb and slide 6 or 7 pieces onto each of the 6 skewers. Try to space the meat so it cooks the same all over.
05 -
Dump the lamb cubes in a big zip bag. Add the 10 millilitres oil, Shaoxing wine, soy sauce, the minced garlic, ground cumin, cayenne, cumin seeds if you want, and the salt. Press out extra air and seal it up. Squeeze and mash so the marinade covers everything. Let it chill in the fridge about 30 minutes or up to all night to really boost the taste.
# Extra Tips:
01 -
Want a gentle kick? Just 1 gram of cayenne or less will do. If you love a big punch, go up to 8 grams.
02 -
Pull lamb off the grill at 66°C if you want it soft. It'll finish cooking just sitting there.
03 -
Skip the grill? Slide skewers in an oven at 227°C, flip halfway, and check them at 15 minutes.
04 -
Pop the lamb in your air fryer at 190°C for a quarter hour. Give the basket a shake halfway, rest 2 minutes, then serve.
05 -
Take lamb off the sticks if you have leftovers, then put in a tight-lid container; it'll be fine in the fridge for three days.
06 -
Both raw marinated or cooked lamb can hit the freezer for 3 months. Refrigerate to thaw before cooking or reheating.