Yang Rou Chuan (Spicy Lamb Kebabs)
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 24 bamboo skewers
- 2 lbs boneless leg of lamb
- 1⁄4 cup vegetable oil or 1/4 cup sesame oil
- 1⁄2 cup cumin powder
- 1⁄2 cup chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon ground szechuan peppercorns
- 1 tablespoon granulated fresh garlic
- 1 tablespoon salt
directions
- Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
- Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
- Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
- Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
- Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
- Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.
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