Cumin Lamb Skewers (Yang Rou Chuan)
These flavorful lamb skewers are a popular street food, originating from Xinjiang in Northwest China. Tender lamb pieces are marinated and then grilled until juicy, seasoned generously with cumin and chili for a smoky, spicy, and aromatic bite. They are perfect as a snack or appetizer.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 427 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
marinade
- 500 glamb leg, cut into 1-inch (2.5 cm) cubes
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspsesame oil
- 2 clovegarlic, minced
- 1 tbspginger, grated
seasoning
- 2 tbspground cumin
- 1 tbspchili flakes
- 1 tspsichuan peppercorns, toasted and ground(optional)
- 0.5 tspsalt
Equipment
grill · tongs · mixing bowl
The method
Step by step
- 1
Place the lamb cubes in a medium bowl.
- 2
Add the soy sauce, rice wine, sesame oil, minced garlic, and grated ginger to the lamb.
- 3
Toss everything together until the lamb is well coated.
About 1 min
- 4
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
About 30 min
Cook’s note: Soaking the bamboo skewers during this time prevents them from burning on the grill.
- 5
While the lamb marinates, combine the ground cumin, chili flakes, ground Sichuan peppercorns (if using), and salt in a small bowl to create your seasoning blend.
About 2 min
Cook’s note: Toast whole cumin seeds and Sichuan peppercorns lightly before grinding for a more intense flavor.
- 6
Thread the marinated lamb cubes onto the soaked bamboo skewers, ensuring not to overcrowd them.
About 5 min
Cook’s note: Leave a small space between each lamb cube for even cooking.
- 7
Preheat your grill to medium-high heat.
About 5 min
Cook’s note: Alternatively, you can use a grill pan or broil them in the oven.
- 8
Place the lamb skewers on the hot grill.
- 9
Grill for 2-3 minutes per side, turning occasionally, until the lamb is cooked through and slightly charred.
About 8 min
Cook’s note: Adjust cooking time based on your preferred doneness.
- 10
During the last minute of grilling, generously sprinkle the seasoning blend over the skewers, pressing lightly to adhere.
About 1 min
Cook’s note: Apply the seasoning at the end to prevent the spices from burning.
- 11
Remove the skewers from the grill and serve immediately.
Per serving
Nutrition
- Calories
- 427.1kcal
- Protein
- 33.7g
- Carbs
- 4.5g
- Fat
- 29.5g
- Fibre
- 1.4g
- Sugar
- 0.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover lamb skewers in an airtight container in the refrigerator.
Reheat gently in a pan or oven until warmed through to prevent drying out.
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