Spicy Cumin Lamb Skewers (Print-Friendly Version)
Juicy lamb with cumin, cayenne, and garlic delivers fiery flavor, grilled quickly for a savory, aromatic meal.
# What You Need:
→ Marinade
01 -
454 grams lamb leg or shoulder, cut into 2.5 cm cubes
02 -
15 millilitres vegetable oil, divided
03 -
15 millilitres Chinese cooking wine (Shaoxing wine)
04 -
15 millilitres soy sauce
05 -
10 grams garlic, minced
06 -
16 grams ground cumin
07 -
4 grams cayenne pepper
08 -
2 grams cumin seeds (optional)
09 -
12 grams salt
# How to Make It:
01 -
Combine lamb cubes with 10 millilitres vegetable oil, cooking wine, soy sauce, minced garlic, ground cumin, cayenne pepper, cumin seeds if using, and salt in a zip-top bag. Expel excess air, seal tightly, and massage to coat evenly. Refrigerate for at least 30 minutes or overnight to intensify flavors.
02 -
Thread marinated lamb onto 6 skewers, distributing 6 to 7 pieces per skewer, ensuring even spacing for uniform cooking.
03 -
Heat grill or grill pan on medium-high for 4–5 minutes. Brush grate with remaining 5 millilitres vegetable oil. Oil should shimmer and sizzle when ready.
04 -
Cook skewers over direct heat for 10–15 minutes, rotating every few minutes, or until lamb reaches an internal temperature of 68°C. For well done, continue until 71°C. In the final minutes, sprinkle cumin seeds on top if desired.
05 -
Dust with additional cayenne pepper if a spicier finish is preferred. Serve skewers immediately, hot off the grill.
# Important Notes:
01 -
For a milder version, use 1 gram cayenne pepper or less to taste. Increase up to 8 grams for maximum heat.
02 -
To ensure tenderness, remove lamb from grill at 66°C internal temperature, allowing it to rest and finish cooking off-heat.
03 -
For oven method, bake skewers at 227°C for 15 minutes, turning halfway through.
04 -
Lamb can be prepared in the air fryer at 190°C for 15 minutes, shaking basket halfway, then rest for 2 minutes before serving.
05 -
Leftovers can be stored unthreaded in an airtight container in the refrigerator for up to 3 days.
06 -
Freeze marinated or cooked lamb up to 3 months. Thaw in refrigerator before reheating or cooking.