Spicy Cumin Lamb Skewers are juicy, tender, and succulent. The bold cumin and cayenne marinade mixed with oil, garlic, and soy sauce, adds such an incredible depth of flavour to these lamb skewers, making them savoury, spicy, and so flavourful. My favourite part? Xinjiang lamb skewers are super quick and easy to make, taking just 10 minutes to cook on the grill.
Spicy cumin lamb skewers, also known as yang rou chuan, are a popular Chinese street food originating in northern China, in the Xinjiang region. They sold by street vendors all over China and are traditionally cooked over a charcoal grill or a Chinese barbecue grill. To see how it's done with a Chinese grill, see our Grilled Spicy Cumin Lamb Skewers recipe post.
Why You'll Love These Spicy Cumin Lamb Skewers
- Incredible flavor. Xinjiang lamb skewers are popular for a reason! By using lamb leg or shoulder meat, the skewers stay moist and tender because these parts of the meat has plenty of fat to soak up the marinade. As the skewers cook, the outside caramelizes in the savory seasonings of whole and ground cumin, fresh garlic, and cayenne. On the inside, the quick grilling process locks in the moisture and flavor from the Shaoxing wine and soy sauce. They're meaty, smoky, and spicy, with just a touch of sweetness. So good!
- Great for entertaining. Prep the meat the night before, then grill right before serving. It smells amazing and tastes even better; your guests will be begging for this easy recipe!
- Cook however you'd like. Although it's traditional to prepare these spiced lamb kebabs on a Chinese grill, I've shared tips for cooking them on a gas or charcoal grill, an indoor grill pan, in the oven, or in the air fryer. This means you can enjoy the long after BBQ season ends!
Ingredient Notes
To make these delicious Spicy Cumin Lamb Skewers, you will need the following ingredients (full measurements in recipe card below):
- lamb leg or shoulder - cut into 1 inch cubes.
- vegetable oil
- Chinese cooking wine - also known as Shaoxing wine.
- soy sauce
- garlic
- cumin powder
- cayenne pepper - these skewers are spicy. For a milder taste, add just 1 teaspoon of cayenne powder or even less, depending on your personal preference. If you want them extra spicy, add up to 1 tablespoon.
- cumin seeds - optional. I love cumin seeds on these skewers. They add extra flavour and a nice texture.
- salt
You will also need measuring spoons, skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill), and a digital meat thermometer.
How to Make the Best Spicy Cumin Lamb Skewers (Three Ways)
- First, marinate the lamb. Add cubed lamb into a ziploc bag and add vegetable oil, cooking wine, soy sauce, minced garlic, cumin powder, cayenne pepper, cumin seeds (optional), and salt. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- Next, thread the lamb onto skewers. Depending on the size of your skewers, you should be able to thread 6 skewers with 6-7 pieces of lamb on each.
- Finally, it's time to grill. Preheat grill (or grill pan) over medium high heat for 4-5 minutes and lightly brush the grill with remaining vegetable oil. Grill the skewers for 10-15 minutes (rotating every few minutes), or until the internal temperature of the lamb reaches 155 F, as read on a digital meat thermometer (or 160 F for well done). Near the end of grilling, sprinkle some more cumin seeds on top.
- Time to serve! Serve hot with an extra sprinkle of cayenne pepper, if desired.
How to Cook Lamb Skewers in the Oven
To cook spicy cumin lamb skewers in the oven instead, simply place the skewers on a baking tray and bake at 440 F for 15 minutes, rotating the skewers halfway.
How to Cook Lamb Skewers in the Air Fryer
To cook spicy cumin lamb skewers in the air fryer, cook them (unskewered) at 375 F for 15 minutes, shaking the basket halfway. Once done, leave the basket in the air fryer for another 2 minutes, as it will continue to cook with the residual heat.
Recipe Variations
- Make beef skewers instead. Not a fan of lamb? Not a problem. The fatty, meaty flavor of beef is a perfect alternative. Choose a marbled cut, like a leg or shoulder.
- Adjust the heat. Change the heat level to your own preference. You can skip the cayenne pepper, use red pepper flakes instead, or replace it with mild chili powder for the flavor without the heat.
- Tweak the spice mixture. Feel free to add more spices to make this recipe your own, like whole fennel seeds, caraway seeds, garlic powder, or your favorite Chinese spice blend. You can even add some ground Sichuan peppercorns for an interesting mouth-numbing sensation!
How to Serve
These Spicy Lamb Skewers are delicious served on their own, or paired with some complimentary Asian-style side dishes including:
- Vegetarian Fried Rice
- Asian Cold Noodle Salad
- Shanghai Style Vegetarian Steamed Buns
- Chicken Potstickers
- Steamed Rice
- Chinese Garlic Cucumber Salad
- Crispy Bottom Shanghai Pan-Fried Pork Buns
For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Marinate the lamb. It is crucial to let the lamb marinate for at least 30 minutes to allow the flavours to infuse into the mean and to tenderize the meat, aka making it juicier. If you have the time, I recommend marinating it even longer or overnight for the best results.
- How to make the lamb even more tender. Turn off the heat and remove the the grill from heat a couple minutes earlier, when the internal temperature reaches 150 F (5 degrees lower than the desired level). Let it rest for a few minutes in the pan as the residual heat will continue to cook the skewers. Resting after cooking helps the juices redistribute into the meat. Once the internal temperature reaches 155 F, remove from the pan and serve.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling meat skewers for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Make extra. This is a smaller batch recipe that makes 6 skewers. Simply double or triple the recipe to feed a hungry crowd.
Storing and Freezing Instructions
How to Store
Unthread the lamb and store it in an airtight container for up to 3 days in the refrigerator.
How to Reheat
Reheat in the microwave until fully warmed through. You can also reheat in a preheated 325F oven for 10 minutes or air fryer for 5 minutes until warmed through.
How to Freeze
You can freeze both the raw marinated lamb or the cooked lamb. Place in an airtight cotnainer and freeze for up to 2-3 months. If freezing cooked lamb, be sure to unthread the lamb first. When ready to cook or eat, thaw overnight in the fridge before cooking according to recipe instructions or popping into the oven to reheat (if cooked).
FAQ
Yes! Cumin's nutty, earthy flavor pairs wonderfully with lamb meat and is a traditional flavor combination for these Chinese lamb skewers. When seasoning lamb with cumin, I like to add some sort of acidity and sweetness, like Chinese cooking wine, to mellow out the richness of the meat. This balances the savory flavors of the lamb and the cumin to add a necessary balance.
For the best flavor and tender texture, use fatty lamb, like lamb shoulder or leg. Look for a cut that is marbled with fat, which will melt and become tender on the grill. Avoid lean meat, which can overcook and become tough very quickly.
Yes, but this recipe is specifically formulated for grilling little meat cubes, not ground meat. Instead, try substituting ground lamb in this beef kofta recipe and adjusting the spices. Either reduce or eliminate the wine and soy sauce, as they will add too much liquid. You won't get quite the same flavor, but this is the best way to make skewers with ground lamb.
More Grilled Skewer Recipes
- Greek Souvlaki Lamb Skewers
- Chicken Satay Skewers with Peanut Sauce
- Easy Greek Chicken Souvlaki Skewers
- Souvlaki Beef Shish Kebabs
- Teriyaki Chicken Skewers with Pineapple
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
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Recipe
Spicy Cumin Lamb Skewers
- Total Time: 55 minutes
- Yield: 6 skewers
- Diet: Gluten Free
Description
Spicy Cumin Lamb Skewers are juicy, tender, and succulent. The bold cumin and cayenne marinade mixed with oil, garlic, and soy sauce, adds such an incredible depth of flavour to these lamb skewers, making them savoury, spicy, and so flavourful. My favourite part? Xinjiang lamb skewers are super quick and easy to make, taking just 10 minutes to cook on the grill.
Ingredients
- 1 pound lamb leg or shoulder, cut into 1 inch cubes
- 1 ½ tablespoons vegetable oil, divided
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 tablespoon soy sauce
- 2 teaspoons garlic, minced
- 2 tablespoons cumin powder
- 2 teaspoons cayenne pepper
- 1 teaspoon cumin seeds (optional)
- 1 tablespoon salt
Instructions
- Add cubed lamb into a zip-loc bag, and add 1 tablespoon vegetable oil, cooking wine, soy sauce, minced garlic, cumin powder, cayenne pepper, cumin seeds (optional), and salt. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- Thread the lamb onto skewers. Depending on the size of your skewers, you should be able to thread 6 skewers with 6-7 pieces of lamb on each.
- Preheat grill (or grill pan) over medium high heat for 4-5 minutes and lightly brush the grill with remaining ½ tablespoon vegetable oil. You should notice the oil shimmer and sizzle when it's hot and ready.
- Grill the lamb skewers for 10-15 minutes (rotating every few minutes, or until the internal temperature of the lamb reaches 155 F, as read on a digital meat thermometer. For well done, cook for a few more minutes, until the internal temperature reaches above 160 F. Sprinkle some cumin seeds on top of the lamb near the end of grilling (adding the cumin seeds too early can cause them to get too burnt).
- Sprinkle more cayenne pepper if desired and serve hot.
Notes
How to adjust the spiciness level: These skewers are spicy. For a milder taste, add just 1 teaspoon of cayenne powder or even less, depending on your personal preference. If you want them extra spicy, add up to 1 tablespoon.
How to make the lamb even more tender: Turn off the heat and remove the the grill from heat a couple minutes earlier, when the internal temperature reaches 150 F (5 degrees lower than the desired level). Let it rest for a few minutes in the pan as the residual heat will continue to cook the skewers. Resting after cooking helps the juices redistribute into the meat. Once the internal temperature reaches 155 F, remove from the pan and serve.
How to cook lamb skewers in the oven: If you prefer, you can cook these skewers in the oven instead. This way you can cook them all year round. Simply place the skewers on a baking tray and bake at 440 F for 15 minutes, rotating the skewers halfway.
How to cook lamb in the air fryer: Cook (unskewered) at 375 F for 15 minutes, shaking the basket halfway. Once done, leave the basket in the air fryer for another 2 minutes as it will continue to cook with residual heat.
How to store: Unthread the spicy cumin lamb skewers and store in an airtight container for up to 3 days in the refrigerator.
How to reheat: Reheat in the microwave until fully warmed through. You can also reheat in a preheated 325F oven for 10 minutes or air fryer for 5 minutes until warmed through.
How to freeze: You can freeze both the raw marinated lamb or the cooked lamb. Place in an airtight cotnainer and freeze for up to 2-3 months. If freezing cooked lamb, be sure to unthread the lamb first. When ready to cook or eat, thaw overnight in the fridge before cooking according to recipe instructions or popping into the oven to reheat (if cooked).
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lamb
- Method: Grill
- Cuisine: Chinese
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Tristan says
Love the sounds of this recipe! I am planning to make it for the first time this weekend - do you have any recommendations of sides that might pair well?
Sam | Ahead of Thyme says
Hi Tristan, so sorry for the late reply! I would pair this with a Chinese garlic cucumber salad, so so good. If you want something more starchy, it's also great with some vegetarian fried rice. Did you end up making it? How did it go? 🙂
Margaret Burri says
This recipe sounds great, but is 2 tablespoons of cayenne pepper correct, or a misprint? Seems like an awful lot for 1 pound of meat.
Sam | Ahead of Thyme says
Thank you so much for catching that! Yes, it's two teaspoons! I have updated the recipe.