Street Style Grilled Spiced Lamb Skewers
Chinese street style lamb skewers, seasoned well with spices, and traditionally grilled over hot charcoal. Juicy on the inside, and slightly crispy on the outside.
Ingredients
Lamb Marinade
- 1 lb boneless lamb meat (cut into 1 inch pieces) - use a combo of lean and fatty lamb for best texture
- ½ medium onion (sliced)
- 2 tsp oyster sauce
- 1 tsp cornstarch
- ½ tsp salt
- ½ tsp white pepper
- 1 large egg
Spice Mix
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp Sichuan peppercorn powder
- 1 tsp white sesame seeds
Instructions
- Submerge the bamboo skewers in a large container filled with cold water and let it soak for at least 2 hours, or overnight. This prevents them from burning on the grill. Alternatively, you can also use metal skewers and skip this step.
- Cut the lamb meat into 1 inch pieces. Don’t trim any of the fat off, because that makes the meat more tender and juicy, which is the flavour that you want.Mix the lamb meat with the rest of the lamb marinade ingredients. Cover and marinate for at least 1 hour, or overnight.
- Thread the lamb on the skewers, while alternating between the lean and fatty pieces. Discard the onion.
- Place skewers on the grill (that’s been lightly brushed with oil) over medium low heat. Brush oil all over the meat.Cover and cook until the meat browns and has a nice char on the outside. Uncover and flip.Continue to cook until the meat is cooked through. Generously sprinkle on the spice mix, ensuring each piece is covered with a layer of the spice mix. Serve immediately. Enjoy!
