Grilled Xinjiang Lamb Kebabs

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READY IN: 30mins
YIELD: 18 skewers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour.
  • Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn.
  • Then immediately remove the skillet from the heat and let cool. In a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder.
  • Mix the powder with the salt and chili powder until well combined.
  • Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil.
  • Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping.
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