Chinese Xinjiang Lamb Cumin Skewers
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus marinating time of 1 hour to overnight
Cooking time: 6 minutes (plus 30 minutes to heat coals)
Serves: around 16-18 skewers
- 900g/2lbs. lamb shoulder (2 lamb shoulder boneless mini roasts are best)
- 1 large onion, peeled and finely sliced
- 5 cloves garlic, peeled and finely sliced
- 2 tablespoons rice flour or cornflour/fine cornstarch
- 4-5 tablespoons oil
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Salt
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2 tablespoons cumin seeds
- 2 tablespoons chilli flakes (or 1 tablespoon chilli flakes and 1 tablespoon aleppo pepper or Trader Joe's lime and chilli mix)
Step 1 - Cut the lamb into small 2cm/0.8inch pieces (do not trim the fat). Slice the onion and garlic thinly and mix with the lamb, flour and oil and massage to combine. Cover and marinate for 1 hour to overnight. Soak bamboo skewers for 1 hour.
Step 2 -Take the lamb out of the fridge before you light your coals to give it time to take the chill off the meat. Heat the cumin seeds and chilli in a dry frypan until fragrant. Place in a mortar and pestle and grind or pulse in a coffee grinder. It doesn't have to be a fine powder, some bits of cumin and chilli is fine. Place in a parmesan shaker if you have one (don't worry if you don't, you can just spoon it over). Thread the meat onto the skewer and press around each skewer with your hand to form a sausage shape. Salt these generously on all sides.
Step 3 -To start your charcoal grill, have your chimney, firelighters and charcoal briquettes ready. Place firelights on a large aluminium tray and make a pile of them and light with a long match or flame lighter. Place the chimney on top of the pile and fill with 2kg/4lbs of charcoal briquettes. Make sure that the firelighters are hot and aflame and after around 20 minutes the coals will turn white. They are ready to place in the grill. Place in the grill or bbq and place the metal grill on top.
Step 4 -Line up your skewers on the grill and flip them every 45 seconds or so so that they get an even cooking. When they look around half done add the seasoning mix and keep sprinkling and turning. Serve hot with bread, salad and tzatziki.