Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe – a delicious recipe with red chili flakes, cumin, fennel seed, kosher salt, garlic, lamb shoulder chops. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a mortar and pestle or spice grinder, coarsely grind chili flakes, cumin, and fennel. Add granulated garlic and kosher salt and briefly grind to break salt into smaller pieces and thoroughly combine ingredients.
2
Reserve 1 tablespoon of the spice mix in a small bowl. Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil, and Shaoxing wine.
3
When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
4
and
5
the grilling grate.
6
Grill skewers, covered, over indirect heat until lamb is nearly cooked through, about 4 minutes per side.
7
Move skewers over direct heat, sprinkle with the reserved spice mix, and cook until well seared on both sides, about 1 minute total.
8
Remove skewers from the grill and serve right away.
468
kcal
Calories
34
g
Fat
2
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon red chili flakes, 1 tablespoon cumin seed, 2 teaspoons fennel seed, 1 teaspoon kosher salt, and more.
Yes, Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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