Spicy Cumin Lamb Skewers
Spicy Cumin Lamb Skewers also called Lamb Kebab or Yang Rou Chuan (羊肉串) is a simple chargrilled lamb kebab seasoned with cumin, salt and chilli flakes. Nearly similar to the Filipino barbecue where it is skewered but instead of heavy seasonings this meat dish is lightly seasoned, the serving size it a bit smaller as well which helps in the fast cooking process, it’s so small you will need to have at least two dozen orders for you to get satisfied. This type of barbecue is common in Beijing where you can see it sold in restaurants as well as street vendors with a simple rectangular grill box made with thin sheet metal to hold the burning hot charcoal, its narrow compared to all barbecue grills as it is made to hold the metal skewers on both ends leaving the meat in the middle.
While this wonder is cooked it is also the time where it is mostly seasoned where the one grilling holds the skewers in a fan like formation alternating sides as it cooks while sprinkling the seasonings and tapping it to the grill to remove excess oil. It’s one of the best aroma you will ever smell, the roasted spices and meat will definitely invite your neighbours over.
- In a spice grinder combine together cumin seeds, dried chilli flakes and salt, set aside.
- Place lamb in a bowl then season with the half of the prepared spice, mix in the oil then then let it marinate for 15 minutes.
- Place 5 to 6 small pieces of lamb meat into a metal skewers then do it with the rest of the remaining meat.
- Grill hot charcoal for 5 minutes while turning over and gently sprinkling some seasoning every minute on the other side.
- Serve while hot.