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Cumin-Chile Lamb Kebabs with Garlic Yogurt

Cumin-Chile Lamb Kebabs with Garlic Yogurt

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A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.


Garlic Yogurt

  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Kosher salt, freshly ground pepper

Lamb and Assembly

  • 2 tablespoons cumin seeds
  • 1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns
  • 2 teaspoons caraway seeds
  • 2 teaspoons crushed red pepper flakes
  • Vegetable oil (for grill)
  • 1¼ pounds boneless lamb shoulder, cut into 1-inch pieces
  • Kosher salt, freshly cracked pepper
  • Finely grated lemon zest (for serving)

Special Equipment

  • A spice mill or a mortar and pestle; eight 8–12-inch-long metal skewers

Recipe Preparation

Garlic Yogurt

  • Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.

  • Do Ahead: Yogurt can be made 3 days ahead. Cover and chill.

Lamb and Assembly

  • Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.

  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.

  • Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.

  • Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.

  • Do Ahead: Spice blend can be made 1 month ahead. Store airtight at room temperature.

Nutritional Content

Calories (kcal) 310 Fat (g) 18 Saturated Fat (g) 8 Cholesterol (mg) 95 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 31 Sodium (mg) 90Reviews SectionThis recipe came out really fantastically for me. I don't own a grill or a spice grinder, but broiling the meat in the oven and putting the spices in a food processor on high worked quite well. The only criticism I have is that the yogurt sauce as listed is a bit bland. I doubled the garlic and lemon juice and added a tablespoon of dill, which I think really rounded the flavor out and also adds more visual appeal. One thing to know is that even if you season liberally on both sides, you'll probably only use half the spices. I think they purposely highball the spices in the recipe to be safe. But having extra is no problem, because you'll want to make this again.AnonymousCarbondale, IL07/31/19

Watch the video: Chinese Cumin Lamb Skewers Chinese Style Barbecued Recipe (May 2022).


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