The aroma of grilled lamb, mingling with spices under a smoky sky, brings to mind the vibrant street food scenes of Xinjiang, where flavors burst forth with every skewer. Chinese Xinjiang Lamb Cumin Skewers are a delightful combination of tender lamb meat marinated in aromatic spices and grilled to perfection. This recipe takes just over an hour for marinating and cooking, but the flavors are well worth the wait, making it a standout dish for gatherings or casual meals.
This recipe is perfect for those looking to spice up their weeknight dinners or impress guests at a summer barbecue. Plan to make these skewers ahead of time, as marinating them overnight enhances their flavor profile significantly.
Why You’ll Love This Recipe
- The lamb becomes incredibly tender while being infused with fragrant spices.
- Grilling creates a satisfying smoky char on the outside.
- The pita bread serves as a perfect vessel for holding all that juicy goodness.
- It’s a quick dish that only requires about 5-6 minutes of grilling.
What You’ll Need
Gather your ingredients for a delicious experience.
For the Skewers
- 1 kg boneless lamb shoulder, cut into 2cm cubes
- 4 cloves garlic, sliced
- 1 onion, sliced
- 3 tbsp rice flour
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 tsp salt
- 4 tbsp oil, plus more for grilling
- Bamboo or metal skewers
For Serving
- Greek pita bread
Use lean or fatty lamb according to preference.
Substitutions & Swaps
- Lamb can be substituted with beef.
- Rice flour may be replaced with cornstarch.
- Metal skewers are reusable and eliminate soaking.
How to Make It
Marinate and grill for a delightful meal.
Prepare the marinade
Cut the lamb into 2cm cubes without trimming the fat. Prepare a marinade by combining the sliced onion, sliced garlic, rice flour, and oil in a bowl. Add the lamb cubes to the marinade and mix well, ensuring all pieces are coated. Allow to marinate for at least 1 hour, or preferably overnight for maximum flavor.
Soak the skewers
If using bamboo skewers, soak them in water for at least 1 hour. This prevents them from burning on the grill.
Preheat the grill
Prepare your charcoal grill and get it hot. The heat should be high enough to give a good char while cooking the lamb quickly.
Thread the lamb
Take the marinated lamb and thread the pieces onto your skewers, leaving a bit of space between each cube for even cooking.
Grill the skewers
Place the skewers on the hot grill, turning frequently to cook evenly. Sprinkle the lamb with cumin and chili powder halfway through cooking. Grill until the lamb is cooked through, which should take about 5-6 minutes.
Serve
Remove the skewers from the grill and serve hot on Greek pita bread. Add your choice of sides for a complete meal.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, but the texture may change.
Reheat: Use a grill or skillet for 3-4 minutes.
Tips for Best Results
- Adjust the spice level by varying the amount of chili powder.
- Always marinate overnight for deeper flavor.
- Use a high heat for that perfect char on the outside.
- Skewers should not be overcrowded to ensure even cooking.
Serving Suggestions
- Pair with a refreshing cucumber salad.
- Serve alongside rice or couscous for a hearty meal.
- Enjoy as part of a barbecue spread with dips like tzatziki.
