Empty My Fridge
Barbecue Lamb Skewers Recipe
Ingredients
- Lamb2 lb
- Onion2 cups
- Garlic · crushed4–5 cloves
- Cumin1 ½ tbsp
- Peppercorn2 tsp
- White pepper1 tsp
- Fennel1 tsp
- Chili flake8 ½ tsp
- Salt2–3 tsp
Instructions
- Cut the lamb into pieces about 1 inch in size; avoid cutting them smaller so they do not dry out on the grill.
- Cover the lamb with the onion slices and crushed garlic and leave it for 40 minutes.
- Toast the cumin seeds, Sichuan peppercorn, fennel seeds and white peppercorns in a cast-iron skillet for 3 to 5 minutes, then grind them to a fine powder.
- Mix the mild chili flake with the spicy chili flake and set aside.
- Thread the lamb onto skewers and heat the grill to high, about 500°F.
- Sprinkle generously with salt, using 2 to 3 tsp for 2 pounds of meat, as some falls off while cooking and turning.
- Grill for a few minutes per side until charred, turning until the meat reaches your preferred doneness.
- Once nearly done, sprinkle the spice mix and chili flake over the meat, then take it off the grill.
Summarized from Souped Up Recipes's video. Watch it for the details.
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