Spicy Cumin Lamb Skewers

Spicy Cumin Lamb Skewers pack a punch of flavor in every bite and are incredibly easy for weeknight grilling. Inspired by the bold Xinjiang street food classic, these juicy skewers soak up a spiced marinade of cumin, cayenne, and garlic. All you have to do is marinate then grill for a savory and slightly smoky dish that disappears fast at the dinner table.

I first tried this technique at a backyard cookout with my family and now whenever we want something exciting but fast we turn to these skewers.

Ingredients

• Lamb leg or shoulder: cubed for juicy bites and a tender texture look for bright red flesh with marbling for best flavor
• Vegetable oil: helps the marinade cling to the meat and delivers crisp edges use a neutral high-heat oil like canola or grapeseed
• Chinese cooking wine: adds depth and subtle sweetness Shaoxing delivers the most authentic flavor but dry sherry is a good substitute
• Soy sauce: brings umami and saltiness select low sodium to control salt levels
• Minced garlic: infuses the lamb with spicy warmth choose fresh firm garlic cloves for best results
• Cumin powder: gives the skewers their classic earthy aroma always use freshly ground for a fragrant punch
• Cayenne pepper: brings signature heat adjust to your preference and use fresh powder for best kick
• Cumin seeds: optional for texture and a burst of aroma sprinkle at the end for fragrance and crunch
• Salt: enhances every flavor and helps the meat stay juicy use a fine grain so it dissolves quickly

Step-by-Step Instructions

Marinate the Lamb:

Place the cubed lamb in a zip top bag then drizzle in vegetable oil cooking wine soy sauce minced garlic cumin powder cayenne and salt Press out air seal and massage seasonings into the meat to thoroughly coat each piece Chill for at least thirty minutes or overnight for deeper flavor infusion

Thread the Skewers:

Arrange the marinated lamb cubes onto skewers leaving a bit of space between each piece so heat circulates Thread about six to seven cubes per skewer depending on their size for even cooking

Preheat the Grill:

Heat your grill or grill pan over medium high for about four to five minutes Lightly brush the cooking surface with a small amount of oil Watch for the oil to shimmer which signals it is ready

Grill the Lamb Skewers:

Place the skewers on the hot grill and cook for ten to fifteen minutes Turn the skewers every few minutes to sear all sides and ensure juicy even doneness Check with a digital thermometer aiming for one hundred fifty five degrees for medium Rotate longer if you prefer well done

Finish and Serve:

During the last minute of grilling sprinkle cumin seeds over the skewers for a fragrant finish Add a bit more cayenne if you want extra spice Serve immediately for that fresh off the grill taste

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My favorite part of these skewers is watching the smoke rise as the cumin and garlic hit the grill the aroma always takes me back to that first summer we made these on vacation Everyone crowded around the table before they even finished cooking and that became a family tradition

Storage Tips

Unthread leftover lamb and store in an airtight container in the fridge for up to three days Make sure to cool completely before sealing for food safety To reheat use a microwave or pop into a three hundred twenty five degree oven for ten minutes You can also freeze both the raw marinated lamb or cooked skewers for up to two or three months Thaw overnight in the fridge before reheating or finishing on the grill

Ingredient Substitutions

If you cannot find lamb leg or shoulder beef sirloin or chicken thigh also work well The flavor of cumin is essential but you can experiment by adding ground coriander or smoked paprika in small amounts If you skip the Chinese cooking wine add a splash of dry sherry or simply use more soy sauce and a pinch of sugar for balance

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Serving Suggestions

Serve these skewers hot right off the grill with pickled vegetables or a cooling yogurt sauce for contrast Sometimes I stuff leftovers into pita bread with greens for a next day lunch They also pair beautifully with rice or as part of a larger Chinese style barbecue feast

Cultural Context

Spicy cumin lamb skewers are a signature street food of the Uyghur region in Xinjiang in Northwest China Here lamb is grilled over open flames with bold spices like cumin to cut the richness of the meat These skewers are loved for their smoky savory character and have become a favorite across China and beyond

Recipe Questions

→ What cut of lamb is best for skewers?

Lamb leg or shoulder works well. Cut into 1-inch cubes for even grilling and a tender texture.

→ How long should the lamb marinate?

Marinate at least 30 minutes for deep flavor, or overnight in the fridge for even better results.

→ Can I reduce the spiciness?

Yes, use less cayenne pepper for a milder taste. Adjust to your preferred spice level.

→ Is it possible to cook these skewers in the oven or air fryer?

Yes. Bake at 440°F for 15 minutes, turning once, or air fry unskewered at 375°F for 15 minutes.

→ How should leftovers be stored and reheated?

Store unskewered in an airtight container up to 3 days in the fridge. Reheat in the microwave, oven, or air fryer.

→ How can I make the lamb extra tender?

Let the lamb rest after grilling so residual heat finishes cooking and locks in juices before serving.