Xinjiang Cumin Lamb Skewers (Yang Rou Chuan)

• •1.5 lbs (680g) Boneless lamb leg or shoulder (trimmed of excess fat, cut into 1-inch cubes)
• •1 tbsp Light soy sauce
• •1 tbsp Shaoxing wine (or dry sherry)
• •1 tsp Sesame oil
• •1 tsp Fresh ginger (grated)
• •2 cloves Garlic (minced)
• •1 tsp Ground white pepper (for marinade)
• •1 tsp Sugar
• •3 tbsp Whole cumin seeds
• •1 tbsp Chili flakes (Xinjiang style or Korean gochugaru, adjust to taste)
• •1 tsp Sichuan peppercorns (optional, but recommended)
• •1 tsp Salt (or to taste)
• •1 tsp Ground white pepper (for spice mix)
• •20 Bamboo skewers (if using, soak in water for at least 30 minutes, or use metal skewers)
• •2 tbsp Vegetable oil (for brushing)

Instructions

1. 1

   Prepare the Lamb: Pat the lamb cubes dry with paper towels. In a medium bowl, combine the lamb with light soy sauce, Shaoxing wine, sesame oil, grated ginger, minced garlic, 1/2 tsp ground white pepper, and sugar. Mix well to coat all the lamb pieces. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

2. 2

   Prepare Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning during cooking.

3. 3

   Make the Spice Mix: In a small dry pan, lightly toast the whole cumin seeds and Sichuan peppercorns (if using) over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Let cool slightly. Grind them coarsely using a spice grinder or mortar and pestle. Transfer to a small bowl and mix with chili flakes, salt, and the remaining 1/2 tsp ground white pepper. Set aside.

4. 4

   Skewer the Lamb: Thread 3-4 pieces of marinated lamb onto each skewer, leaving a small space between pieces for even cooking. Don't pack them too tightly.

5. 5

   Preheat Grill/Broiler/Pan: Choose your preferred cooking method:

6. 6

   Grill: Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grill grates.

7. 7

   Broiler: Position an oven rack about 6 inches from the broiler element. Preheat the broiler. Line a baking sheet with foil and lightly oil it.

8. 8

   Stovetop (Pan-fry): Heat 1-2 tbsp vegetable oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat.

9. 9

   Cook the Skewers: Place the skewers on the preheated grill, baking sheet (for broiler), or skillet (in batches to avoid overcrowding). Cook for 3-4 minutes per side, turning occasionally, until the lamb is nicely browned and cooked to your desired doneness (medium-rare to medium is recommended for tenderness).

10. 10

    Season During Cooking: During the last 1-2 minutes of cooking, generously sprinkle the prepared spice mix over all sides of the lamb skewers. Press lightly to help the spices adhere. Continue cooking for another minute or so to allow the spices to toast slightly and release their full aroma.

11. 11

    Serve: Transfer the Xinjiang Cumin Lamb Skewers to a serving platter. Serve immediately with a sprinkle of extra cumin seeds or chili flakes if desired.

Chef's Tips

• 💡Lamb Cut: While lamb leg or shoulder is traditional, lamb sirloin or even tenderloin can be used for a more tender (but less fatty and flavorful) result. Trim off any silverskin but keep a little fat for flavor and juiciness.
• 💡Spice Level: Adjust the amount of chili flakes to your preferred heat level. For a milder version, reduce or omit the chili.
• 💡Toasting Spices: Toasting whole cumin seeds and Sichuan peppercorns before grinding significantly enhances their aroma and flavor. Don't skip this step!
• 💡Don't Overcook: Lamb skewers cook quickly. Overcooking will make the lamb tough and dry. Aim for medium-rare to medium for the best texture.
• 💡Marination Time: While 30 minutes is a minimum, marinating for 1-2 hours allows the flavors to penetrate more deeply.
• 💡Serving Suggestion: These skewers are excellent on their own or served with a side of steamed rice, a simple cucumber salad, or flatbread.