Succulent lamb kebabs with a spicy cumin and fennel crust, grilled to perfection.
30 minutes
Succulent lamb kebabs with a spicy cumin and fennel crust, grilled to perfection.
Red chili flakes
tablespoons
Whole Cumin Seeds
tablespoons
teaspoons
teaspoons
teaspoons
Boneless Lamb Shoulder, cut into 1-inch pieces
0 lb
tablespoons
Shaoxing Wine
teaspoons
Bamboo Skewers, soaked for at least 2 hours or overnight
each
1. Skewer Soaking
Submerge bamboo skewers in water for a minimum of 2 hours, or preferably overnight, to prevent burning during grilling.
2. Spice Blend
In a mortar and pestle or spice grinder, coarsely grind the chili flakes, cumin, and fennel seeds. Mix in granulated garlic and kosher salt, grinding briefly to combine.
3. Marinate Lamb
Set aside 1 tablespoon of the spice blend. In a large bowl, combine lamb pieces with the remaining spice blend, oil, and Shaoxing wine to coat evenly.
4. Skewering Meat
Thread the marinated lamb onto the skewers, packing the meat tightly and leaving a 3-inch handle at the base and the tip exposed.
Replace the lamb with other proteins such as chicken, beef, pork, shrimp, or even firm tofu or halloumi for a vegetarian option. The key here is to consider cooking times, as different proteins require different levels of heat and duration to cook properly.
Change up the marinade by incorporating ingredients such as yogurt, citrus juice, garlic, ginger, or fresh herbs like mint, cilantro, or parsley. These adjustments can add depth, tenderize the protein, and infuse different layers of flavor.
Before applying your spice crust, marinate the lamb cubes in a mixture of Greek yogurt and lemon zest. This will tenderize the meat and add a tangy contrast to the spices.
Swap cumin with other spices like coriander, smoked paprika, garam masala, za'atar, or even a spice blend like ras el hanout or jerk seasoning. This can transport the dish to different culinary worlds, from Middle Eastern to Indian to Caribbean.
Stick with cumin as the star, but consider adding a different supporting cast. For example, mix cumin with smoked paprika for a smoky flavor, coriander for a citrusy note, or a pinch of cinnamon for warmth. A touch of sumac can add a tangy, lemony element.
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