bohemianwanderer – These spicy lamb skewers combine tender meat, fragrant cumin, chilli, and Sichuan peppercorns. The recipe serves two people and can easily be adjusted for a larger or smaller group.
Preparation takes about 10 minutes, while the lamb needs at least 40 minutes to marinate. Cooking takes approximately 30 minutes, including preparation of the grill and skewers.
Use 400g of lamb rump or leg, preferably with a thick layer of fat. If the meat does not have enough fat, ask a butcher for additional lamb fat.
You will also need half an onion, peeled and finely sliced. For seasoning, prepare half a teaspoon of fine salt, one teaspoon of cumin seeds, and one teaspoon of ground cumin.
Add half a teaspoon of mild to medium chilli powder and half a teaspoon of coarsely ground Sichuan peppercorns. Chilli flakes are optional, but half a teaspoon adds extra heat.
Start by trimming any thick pieces of fat from the edges of the lamb. Cut the meat into pieces measuring approximately 2½ x 1½cm.
Cut the lamb fat into thinner squares. Keeping some fat with the meat helps the skewers remain juicy during grilling.
Finely slice the onion and place it in a bowl with the lamb and trimmed fat. Add the salt and toss everything thoroughly.
Leave the lamb mixture at room temperature for at least 40 minutes. It can also marinate for up to two hours before cooking.
While the lamb marinates, prepare the barbecue or griddle pan. If using a barbecue, wait until the coals become evenly grey before cooking.
A griddle pan should be extremely hot and smoking before the lamb goes onto it. This high heat helps brown the meat and fat quickly.
Thread the lamb and fat onto skewers while the grill heats. Flat metal skewers are ideal because they hold the meat securely during cooking.
If using wooden skewers, soak them in cold water for at least 30 minutes first. This helps prevent them from burning during grilling.
Grill the Lamb Until Browned and Fully Cooked
Place the prepared skewers on the hot grill or griddle. Cook them for six to seven minutes, turning them frequently.
Continue turning until the lamb becomes deeply browned on all sides. Frequent turning also helps the fat render without allowing one side to burn.
Move the skewers to a cooler part of the barbecue once the outside has browned. If using a griddle pan, reduce the heat at this stage.
Sprinkle the cumin and chilli mixture over the lamb. Continue cooking while turning the skewers regularly.
Add more of the spice mixture as the lamb cooks. Keep turning and seasoning until the meat reaches your preferred level of doneness.
The second cooking stage should take approximately 10 minutes. Cooking time can vary depending on the size of the lamb pieces and the desired doneness.
Once cooked, transfer the skewers to a serving plate. Allow them to rest only briefly so they remain hot when served.
Finish by sprinkling the lamb with the toasted cumin seeds. Add the coarsely ground Sichuan peppercorns for a distinctive aromatic heat.
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If desired, sprinkle the skewers with chilli flakes for additional spice. Adjust the amount according to your preferred level of heat.
Serve the lamb immediately while the skewers remain hot. The rendered lamb fat combines with cumin and chilli to create a rich and aromatic coating.
The Sichuan peppercorns add a distinctive citrus-like aroma and mild numbing sensation. Meanwhile, cumin provides the dominant earthy spice throughout the dish.
The recipe works particularly well as a quick grilled main course. The skewers can also be served alongside the separately fried onions or other simple accompaniments.
For the best texture, avoid leaving the cooked lamb sitting for too long. Serving it immediately preserves the contrast between the browned exterior and tender interior.
