Yang Rou Chuan (Spicy Lamb Kebabs)

Recipe by Member 610488
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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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