Adam Liaw barbecue recipes: Xinjiang-style lamb skewers with cumin and chilli
It might take a little time to debone the lamb, but forequarter or shoulder have the best fat to meat ratio to keep the skewers moist.
Ingredients
1.5kg lamb forequarter chops or lamb shoulder
3 tsp cumin seeds
2 tsp chilli powder (preferably Korean)
2 tsp fennel seeds
1 tsp Sichuan peppercorns, optional
1 tsp salt
1 tsp soy sauce
½ tsp castor sugar
¼ cup vegetable oil
Method
1. Debone the lamb and cut into 2cm chunks, including any fat. Grind the spices together to a coarse powder, mix through the salt, sugar and vegetable oil. With your hands, rub the paste all over the lamb ribs and refrigerate overnight.
2. Thread the lamb and fat chunks on to skewers (if using bamboo, soak in water first). Grill the skewers, turning frequently, for around five minutes until they are charred and fragrant and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
