Lamb cubes marinated in onion and garlic juice, grilled over high heat, and generously coated in a blend of crushed cumin, chili, and Sichuan peppercorn. A classic from the streets of Ürümqi, crispy on the outside, juicy on the inside.
Ingredients
- 800 g Lamb shoulder with fat
- 2 tbsp Cumin seeds
- 1/2 tsp Sichuan peppercorns
- 1 tbsp Red chili flakes
- 1 tsp Coarse salt
- 1 piece Yellow onion
- 2 cloves Garlic
- 1 tbsp Sunflower oil
- 12 pieces Bamboo skewers
Method
- Soak the bamboo skewers in cold water for a good while, the time it takes to prepare the meat, to prevent them from burning during cooking.
- Trim the lamb shoulder and cut it into even cubes, carefully preserving the fat. Thread the cubes onto the skewers, alternating lean meat and fat to retain juiciness.
- Finely grate the onion and garlic, then squeeze the mixture in your hands to extract the juice. Coat the skewers in this juice and let marinate in the fridge, covered, until the meat looks relaxed and fragrant.
- Coarsely pound the cumin seeds and Sichuan peppercorns in a mortar to release their aromas, without reducing them to a powder that is too fine.
- Heat a cast-iron skillet or plancha over high heat until a drop of water sizzles on contact. Place the skewers on it and grill, turning regularly, until a beautiful golden crust forms and the inside is cooked medium-rare.
- Sprinkle the skewers with the cumin-peppercorn blend during cooking, then add the chili flakes and coarse salt to form a fragrant crust that adheres to the meat.
- Drizzle with a light touch of oil at the very end of cooking to lock in the spices and give the skewers a glossy finish.
- Serve immediately, piping hot, ideally with raw onion wedges and warm flatbread.
Nutrition
Per serving
- Energy
- 402.1 kcal
- Protein
- 37.72 g
- Carbohydrate
- 5.46 g
- Fat
- 25.86 g
- Fibre
- 2.37 g
- Calcium
- 49.75 mg
- Iron
- 3.34 mg
- Magnesium
- 25.36 mg
