Big Flavor Xinjiang-Style Grilled Cumin Lamb Skewers
Tender lamb, bursting with garlic, cumin, and a hit of cayenne. Grills up fast and stays juicy. This one's packed with color and punchy spice.
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Cooking tools:
- Grill
- Grill pan
- Skewer
- Instant-read thermometer
- Zip-top bag
- Refrigerator
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 12 grams salt
- 2 grams cumin seeds (you can skip if you want)
- 4 grams cayenne pepper
- 16 grams ground cumin
- 10 grams garlic, chopped fine
- 15 millilitres soy sauce
- 15 millilitres Chinese wine (Shaoxing works great)
- 15 millilitres vegetable oil, split for use
- 454 grams lamb leg or shoulder, chopped into 2.5 cm chunks
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