Hunan Lamb Skewers | Marion's Kitchen

Soak 12 bamboo skewers in some room temperature water for at least 20 minutes – this will prevent them from burning on the barbecue grill later. To make slicing easier, pop your lamb shoulder in the freezer for an hour so that it’s semi-frozen*.

Toast the cumin seeds in a small frying pan over high heat for about a minute or until aromatic. Use a mortar and pestle to lightly crush the toasted cumin seeds. Transfer half the ground cumin to a large bowl (reserve the remainder for later), then add the soy sauce, Shaoxing wine, hoisin and dark soy sauce. Give everything a good mix to combine.

For the chilli salt sprinkle, mix the reserved crushed cumin seeds with the sea salt and chilli. Set aside.

Take your lamb shoulder out of the fridge/freezer. Slice it into 1cm-thick (⅜”) slices. Once done, cut those slices into small bite-size pieces and transfer them into the bowl with your marinade. Using your hands, mix the meat and marinade together until each piece is coated.

Thread the lamb onto skewers and place on a tray. Cover the tray with cling film and transfer to the fridge to marinate for at least 15 minutes (but overnight would be even better if you can)*.

Preheat a large frying pan, chargrill or barbecue plate on high. Remove the lamb from the marinade and cook for a minute each side or until a lovely crust forms. Baste with any excess marinade. Then turn the heat to low and cook, turning often, for another 3-4 minutes (for medium) or until cooked to your liking. Transfer to a plate and sprinkle generously with the cumin salt mixture. Rest for 2-3 minutes. Then place the cutlets onto a serving plate. Drizzle with sesame oil and sprinkle with the spring onion and coriander.