Beijing Grilled Lamb Skewers
Crispy outside, tender inside with the fragrance of cumin. Beijing grilled lamb skewers are a beloved street food, perfect for gatherings and late-night cravings.
Ingredients
9 items- Lamb leg 500 g
- Onion 1/2
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Salt 1 tsp
- Cumin powder 2 tsp
- Chili powder 1 tsp
- Cooking oil 1 tbsp
- Bamboo skewers 8-10
Nutrition
Steps （6 steps）
Rinse the lamb leg and pat dry with paper towels. Cut into 2.5–3 cm cubes, alternating fat and lean. Place in a large bowl.
Add chopped onion, light soy sauce, cooking wine, salt, 1 tsp cumin powder, and 1/2 tsp chili powder. Mix thoroughly with hands, cover with plastic wrap, and marinate in the fridge for at least 30 minutes.
Soak bamboo skewers in water for 30 minutes to prevent burning. Thread the marinated lamb onto skewers, alternating fat and lean, 4–5 pieces per skewer, leaving a handle.
Preheat oven to 220°C (425°F) on top/bottom heat. Arrange skewers on a wire rack placed in the middle oven rack. Roast for 5 minutes.
Remove the rack, brush the lamb skewers with cooking oil, flip them over, and roast for another 5 minutes. The surface should be lightly browned, and the fat sizzling.
Take the skewers out, sprinkle with remaining 1 tsp cumin powder and 1/2 tsp chili powder. Add a pinch of salt if desired. Serve hot with onion slices or lettuce.
Tips
Key: Choose lamb with some fat, such as leg or shoulder. Marinate for at least 30 minutes for full flavor. Roast until the outside is slightly charred but inside remains juicy. For better flavor, use charcoal grill and turn frequently.
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