Does cumin go well with lamb?

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.

Which cut is best for lamb skewers?

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.

Can you make lamb skewers with ground lamb?

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.

Spicy Cumin Lamb Skewers

Name: Spicy Cumin Lamb Skewers
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 pound lamb leg or shoulder, cut into 1 inch cubes; 1 1/2 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

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

Scale

1 pound lamb leg or shoulder, cut into 1 inch cubes
1 1/2 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

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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 1/2 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