Ingredients
Scale
- 2 ¼ lb. lamb loin (more tender but pricey) or shoulder, cut into small pieces and any silverskin removed
- ***
- Blend these spices and liquids together:
- ½ cup freshly ground cumin
- 1 tablespoon coriander seeds, ground
- ¼ cup chili flakes
- 2 tablespoon ground black pepper
- 1 tablespoon hot paprika
- 1 tablespoon ground Sichuan peppercorns
- 2 tablespoons minced fresh garlic
- 2 tablespoons salt
- ⅓ cup lemon juice
- 2 tablespoons of soy sauce
- ½ cup of peanut oil
- 1 tablespoon of sesame oil (Kadoya brand preferred)
- 1 teaspoon Hickory liquid smoke (optional)
- ***
- Garnish:
- Lemon wedges
- Minced cilantro
Instructions
- In a large bowl marinate the lamb with the spices for 2 hours.
- Soak bamboo skewers in cold water. This will make the meat slide onto the skewers better and they won’t burn as easily on the grill.
- Slide the meat onto the skewers and you are now ready to grill them.
- Grill the meat over medium heat charcoal fire for abour 3 minutes on each side only.
- While grilling, dust some more cumin & chili flakes on the meat
- Serve immediately with a spritz of fresh lemon juice and a sprinkling of minced cilantro.
- Category: Recipes
Nutrition
- Calories: 1146.32 kcal
- Sugar: 1.64 g
- Sodium: 820.81 mg
- Fat: 101.81 g
- Saturated Fat: 35.38 g
- Trans Fat: 0.0 g
- Carbohydrates: 14.55 g
- Fiber: 4.19 g
- Protein: 45.97 g
- Cholesterol: 188.81 mg
