Grilled Lamb Kebabs with Cumin and Chili
Tender lamb cubes threaded onto skewers and grilled to smoky perfection, flavored with aromatic cumin and a hint of chili. A beloved street food classic that's perfect for backyard barbecues.
Story
These grilled lamb skewers are a staple of Xinjiang cuisine, featuring perfectly charred meat with a warm, aromatic spice profile. The key is cutting the lamb into uniform pieces and letting it marinate briefly before hitting the grill.
Ingredients
Lamb loin or tenderloin
500g (about 1 lb), cut into 2cm cubes
Bamboo skewers
8-10 skewers, soaked in water 30 minutes
Cumin powder
1 teaspoon
Cumin seeds
1 teaspoon
Chili powder
1 teaspoon, or to taste
Sweet bean sauce
1 tablespoon
Salt
to taste
Vegetable oil
2 tablespoons
Instructions
1
Prep the lamb
Cut the lamb into uniform 2cm cubes. Pat dry with paper towels if needed. This ensures even cooking and better caramelization on the grill.
2
Season and marinate
In a bowl, combine the lamb cubes with cumin powder, cumin seeds, chili powder, sweet bean sauce, salt, and oil. Toss everything together until the lamb is evenly coated. Let it sit for 10-15 minutes while you preheat the grill.
3
Thread the skewers
Thread 4-5 pieces of lamb onto each soaked bamboo skewer, leaving a small gap between pieces for even cooking.
4
Grill
Preheat your grill or grill pan to high heat. Cook the skewers for 3-4 minutes per side, turning occasionally, until the lamb is charred on the outside but still juicy inside. Watch carefully to avoid overcooking.
5
Serve
Transfer to a serving plate. Sprinkle with extra cumin or chili if desired. Serve immediately while hot and fragrant.
