Adam Liaw barbecue recipes: Xinjiang-style lamb skewers with cumin and chilli

Name: Adam Liaw barbecue recipes: Xinjiang-style lamb skewers with cumin and chilli
Total time: 45 min
Ingredients: 1.5kg lamb forequarter chops or lamb shoulder; 3 tsp cumin seeds; 2 tsp chilli powder (preferably Korean); 2 tsp fennel seeds; 1 tsp Sichuan peppercorns, optional; 1 tsp salt; 1 tsp soy sauce; ½ tsp castor sugar; ¼ cup vegetable oil

www.goodfood.com.au

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Total: 45 minutes

Servings: 4

Cost: $9.90 /serving

Author : Adam Liaw

Adam Liaw barbecue recipes: Xinjiang-style lamb skewers with cumin and chilli

Ingredients

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Instructions

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Step 1

1. Debone the lamb and cut into 2cm chunks, including any fat. Grind the spices together to a coarse powder, mix through the salt, sugar and vegetable oil. With your hands, rub the paste all over the lamb ribs and refrigerate overnight.

Step 2

2. Thread the lamb and fat chunks on to skewers (if using bamboo, soak in water first). Grill the skewers, turning frequently, for around five minutes until they are charred and fragrant and serve.