Cumin Lamb Skewers (Yang Rou Chuan)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the lamb cubes in a medium bowl.

2. 2

   Add the soy sauce, rice wine, sesame oil, minced garlic, and grated ginger to the lamb.

3. 3

   Toss everything together until the lamb is well coated.

   Ca. 1 min.

4. 4

   Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

   Ca. 30 min.

   Kokkens note: Soaking the bamboo skewers during this time prevents them from burning on the grill.

5. 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.

   Ca. 2 min.

   Kokkens note: Toast whole cumin seeds and Sichuan peppercorns lightly before grinding for a more intense flavor.

6. 6

   Thread the marinated lamb cubes onto the soaked bamboo skewers, ensuring not to overcrowd them.

   Ca. 5 min.

   Kokkens note: Leave a small space between each lamb cube for even cooking.

7. 7

   Preheat your grill to medium-high heat.

   Ca. 5 min.

   Kokkens note: Alternatively, you can use a grill pan or broil them in the oven.

8. 8

   Place the lamb skewers on the hot grill.

9. 9

   Grill for 2-3 minutes per side, turning occasionally, until the lamb is cooked through and slightly charred.

   Ca. 8 min.

   Kokkens note: Adjust cooking time based on your preferred doneness.

10. 10

    During the last minute of grilling, generously sprinkle the seasoning blend over the skewers, pressing lightly to adhere.

    Ca. 1 min.

    Kokkens note: Apply the seasoning at the end to prevent the spices from burning.

11. 11

    Remove the skewers from the grill and serve immediately.