Xinjiang Lamb Skewers is a modern Fusion recipe (based on a Chinese recipe) for a classic dish of lamb skewers in a spicy marinade finished with cumin, coriander and Sichuan pepper. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Xinjiang Lamb Skewers.
This is a barbecue version of the Uighur Xianjing Lamb Casserole which is ideal for barbecue season.
Ingredients:
For the Skewers:
500g lamb, separated into lean meat and fat and cut into 3cm (1 in) cubes
2 fat cloves of garlic, minced
Juice of 1 lemon
1 tbsp Cumin
1 tbsp Ground coriander seeds
2 tsp Sichuan pepper powder
Cayenne pepper, to taste
1 tsp Sea Salt
4 tbsp Olive oil
For the Spice Sprinkle
1Tsp Cumin
1 tsp Ground coriander
½ tsp Sichuan pepper
Cayenne pepper, to taste
Method:
Prepare the marinade by mixing the olive oil, lemon juice, garlic, salt and spices in a bow. Place the meat (and fat) in the marinade and rub into the lab until thoroughly coated. Cover the bowl, transfer to your refrigerator and set aside to marinate for 2 hours (or even better over-night).
When ready to cook, prepare 8 skewers. Threat alternately two pieces of lean meat and 1 piece of fat onto skewers (soak bamboo or wooden skewers in a bowl of water for 20 minutes beforehand). Dividing the meat and fat between 8 skewers, ensuring everything is packed tightly.
Sprinkle over some of the spice mix then place the skewers on your pre-heated barbecue (or under a hot grill (broiler). Cook for about 6-7 minutes per side, or until the lamb is cooked to your liking. During the cooking time sprinkle the lamb occasionally with more of the spice mixture.
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