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Chinese Lamb Skewers (Xinjiang Style)

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 4

  • Marinating Time

    2 h

  • Barbecue Time

    8 min.

Ingredients
Instructions

the Ingredients

Chinese Lamb Skewers 2
  • 1.3 to 1 kilogram lamb forequarter chops (bone-in
  • 1 tablespoon olive oil
  • 1 teaspoon Sichuan peppercorns
  • 1 teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon cumin seeds
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon chilli powder

Instructions

These cumin, chilli lamb skewers are served by street vendors in Northern China. Traditionally, small pieces of lamb fat are threaded in-between the meat to make them extra juicy and flavoursome. It can be a little fiddly deboning the lamb forequarter chops, but they have the best fat to meat ratio for these skewers.
  • Remove most of the meat from the chops using a sharp boning style knife. Keep at least 3 mm of fat, trimming away the excess. Leaving a small amount of fat behind will keep the skewers juicy. Cut lamb approximately into 2 cm cubes.Add the lamb to a bowl with the olive oil.
  • In a mortar and pestle, grind the Sichuan peppercorns into a coarse powder. Add the salt, ground cumin, cumin seeds, white pepper, chilli powder and gently stir. Add the spice mix to the lamb, mix all ingredients to evenly coat.
  • If desired, cover and refrigerate for 2 to 24 hours to marinate. If using wooden skewers, soak in water for 30 minutes.
  • Prepare the barbecue for cooking using direct medium-high heat (210°C - 250°C) and preheat as directed.
  • Prepare the barbecue for cooking using direct medium-high heat (210°C - 250°C) and preheat as directed.
  • Prepare the barbecue for cooking using direct medium-high heat (250°C - 290°C) and preheat as directed.
  • Direct Medium High Heat
  • Thread the lamb onto skewers.
  • Once the barbecue has preheated, adjust your barbecue to the settings for direct medium-high heat (250°C-290°C). Refer to settings in Step 4.
    Once the barbecue has preheated, adjust your barbecue to the settings for direct medium-high heat (250°C-290°C).
  • Brush the cooking grills clean with a wire brush. Grill the lamb skewers over direct medium-high heat, with the lid closed, until the lamb skewers have deeply caramelised, 8 minutes for a medium result, turning once.
  • Remove the skewers from the barbecue and leave to rest for a couple minutes before serving.

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