Xinjiang, China, is the source of this food. Cumin and chili powder marinade the lamb skewered and cooked to perfection. These lamb skewers are really delicious, and there aren’t enough positive words to describe them.
Spices are some of my favorite things. As long as you’ve been reading this site, I’m guessing you already know that. Exotic spices and intense amounts of spices are the keys to many of my favorite foods!
Since my upbringing in Malaysia is located at the core of the old spice route, I was exposed to various spices as a child.
A side dish of spice-laden concoction is always served with anything I cook. It’s an absolute necessity for me.
Cumin is probably one of your favorite spices if you’re a spice connoisseur. I’m a huge fan of cumin because of the dish’s exotic and distinct aroma and flavor. My late grandmother and aunt prepared several Nyonya dishes throughout my childhood, many of which call for cumin.
Cumin lamb, a traditional dish from the Chinese region of Xinjiang, is a favorite of mine because of the earthy flavor and fragrant aroma it imparts to the food.
Cumin lamb skewers (“Yang Rou Chuan” in Chinese) served by local Xinjiang residents in locations like Beijing, where I have previously visited, are the most addicting of all the cumin lamb dishes I’ve tried in China. It’s so good that the mere notion of it makes my tummy grumble.
You can create cumin lamb skewers for your summer events now that the weather is warming up. They’re fantastic, incredibly delectable, and the scent lingers long enough to make your mouth water.
Replace the usual chicken and beef with this. They’ll give your summer a whole new dimension of flavor!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 142 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- CURRY CLAMS
- FRIED CUTTLEFISH BALLS (炸墨鱼丸)
- SINGAPORE NOODLES
- AYAM MASAK MERAH
- Ground cumin & chili powder mix, dust on lamb skewers before serving (optional)
- 1 lb. of boneless lamb shoulder, cut meat into 1-inch cubes, 1/2-inch x 1/2-inch in diameters
- Soaked bamboo skewers for at least 30 minutes
- 2 tsps. garlic powder or 2 peeled and minced cloves garlic,
- 1/4-1/2 tsp. Szechuan peppercorns, crushed (optional)
- 1 tbsp of Spice Mix, ground: cumin, coriander, and fennel seeds powder
- 2/3 teaspoons salt
- 2/3 tablespoons chili powder
- 1/3 cup cooking oil
- 2 tbsp. ground cumin
- The Spice Marinade is ready to be made. Combine all of the Spice Marinade’s components in a large bowl. Lamb cubes should be marinated for at least two hours if not all day.
- Assemble the skewers with marinated lamb cubes and serve (3-5 cubes per stick, depending on how long the skewer is).
- Spend ten minutes getting the grill ready. Place the grill rack with the lamb skewers on it. Grilled lamb skewers should be cooked through, about 3-4 minutes per side on a hot grill. Remove the skewers of lamb from the grill. Alternatively, you can sprinkle the spice mix over the skewered lamb before serving it with beer and/or a salad.
- You’ll need a total of 1 tablespoon of the Spice Mix, which consists of cumin, coriander, and fennel seeds. It is entirely up to you what the appropriate ratio should be. I used 1 tablespoon of cumin, 1/2 tablespoon coriander, and 1/2 tablespoon fennel to make the Spice Mix.