Beijing Lamb Skewers
Beijing’s iconic night market snack: tender lamb skewers marinated with cumin and chili, grilled over charcoal until perfectly charred and juicy. The aroma is simply irresistible.
Ingredients
10 items- Lamb leg meat 500 g
- Onion 1/2
- Egg 1
- Cumin powder 2 tbsp
- Chili powder 1 tbsp
- Salt 1 tsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Vegetable oil 1 tbsp
- Bamboo skewers as needed
Nutrition
Steps （7 steps）
Cut lamb leg into 2 cm cubes, chop onion. In a bowl, combine lamb, onion, egg, soy sauce, cooking wine, salt, 1 tbsp cumin, 1/2 tbsp chili powder. Mix well, marinate 30 min.
Soak bamboo skewers in water for 30 min. Thread lamb onto skewers, alternating fat and lean, 4-5 pieces per skewer, pressing tight.
Ignite charcoal until covered with white ash, or preheat oven to 200°C. Place skewers on rack, brush with oil.
Grill over high heat 5 min until bottom is golden brown and slightly charred, then flip.
Continue grilling 4 min after flipping, until sizzling, edges crispy, and meat springs back when pressed.
Sprinkle remaining cumin and chili powder on both sides, grill 30 seconds more.
Transfer to plate, optionally garnish with sesame or cilantro. Serve hot.
Tips
Choose lamb leg or shoulder with some fat for juiciness. Adding egg to the marinade makes meat tender. Grill over high heat to seal in juices; apply spices at the end to avoid burning. Always soak bamboo skewers to prevent burning.
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