Yang Rou Chuan (Spicy Lamb Kebabs) – a delicious recipe with bamboo skewers, lamb, vegetable oil, cumin powder, chili powder, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
2
Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
3
Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
4
Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
5
Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
6
Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.
920
kcal
Calories
69
g
Fat
15
g
Carbs
62
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: 24 bamboo skewers, 2 lbs boneless leg of lamb, 1/4 cup vegetable oil or 1/4 cup sesame oil, 1/2 cup cumin powder, and more.
Yes, Yang Rou Chuan (Spicy Lamb Kebabs) 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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