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Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe

Name: Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 1 tablespoon red chili flakes; 1 tablespoon whole cumin seed; 2 teaspoons whole fennel seed; 1 teaspoon kosher salt; 2 teaspoons granulated garlic; 2 pounds boneless lamb shoulder, meat cut into 1-inch pieces (see note); 1 tablespoon vegetable or canola oil; 2 teaspoons Shaoxing wine; Bamboo skewers, soaked in water at least 2 hours and up to overnight

Prep Time

10m

Cook Time

35m

Total Time

45m

This spicy cumin lamb skewers recipe, also known as Yang Rou Chuan, features tender boneless lamb shoulder marinated in a flavorful blend of red chili flakes, cumin, fennel, and garlic. The meat is then skewered and grilled to perfection, making for a delicious and satisfying dish with a kick of spice.

Lamb

Skewer

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Recipe Options

Ingredients

Servings: 8

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1 tablespoon red chili flakes

1 tablespoon whole cumin seed

2 teaspoons whole fennel seed

1 teaspoon kosher salt

2 teaspoons granulated garlic

2 pounds boneless lamb shoulder, meat cut into 1-inch pieces (see note)

1 tablespoon vegetable or canola oil

2 teaspoons Shaoxing wine

Bamboo skewers, soaked in water at least 2 hours and up to overnight

Submerge the bamboo skewers in a container of cold water and let them soak for at least 2 hours or even overnight.

In a mortar and pestle or spice grinder, coarsely grind chile flakes, cumin, and fennel. Add granulated garlic and kosher salt and briefly grind to break salt into smaller pieces and thoroughly combine ingredients.

Reserve 1 tablespoon of the spice mix in a small bowl. Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil, and Shaoxing wine. Thread lamb onto skewers, making sure meat is bunched tightly together and leaving no parts of the skewer exposed except for a 3-inch handle at the bottom, and the pointy tip at the top.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Grill skewers, covered, over indirect heat until lamb is nearly cooked through, about 4 minutes per side.

Move skewers over direct heat, sprinkle with the reserved spice mix, and cook until well seared on both sides, about 1 minute total.

Remove skewers from the grill and serve right away.

Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe

Ingredients

Steps

Nutrition Facts

Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts