published Apr 01, 2022, updated Aug 19, 2024 This lamb skewer recipe hails from Northern China, where lamb is consumed frequently and where the dish (known locally as yang rou chuan) is beloved as a savory, satisfying street food snack. I first hand these on the streets of Beijing, back in 2005. Man were they spicy! I’ve tamed them down a bit since then. Part of that satisfaction in these comes from the intoxicating balance of sweet, salty, and spicy that prevails in Asian cuisine. That being said, the ingredients needed to achieve that delicious balance are all very common: cumin, red pepper, black pepper, caraway seeds, and pinch each of salt and sugar. Rub those spices onto the meat and quickly grill it up for a round of succulent, appetizing lamb skewers no one could resist! This one is spicy, so be aware now! It may seem strange, but I find that these are superb with a little Middle Eastern fusion. I serve these exactly as pictured — on warm, fresh pita slathered with hummus and a generous amount of tahini yogurt sauce drizzled on top of the steaming meat. If you really want something traditional and Asian, go with steamed jasmine rice, and for some green on your plate, how about bok choy stir fry?
Recommended Tools
Spice or Coffee Grinder – You can also use a mortar and pestle to break down the whole spices for this dish. Skewers – Use metal skewers or wooden ones that have been soaked for 30 minutes or so. Grill – I recommend using a traditional (gas or charcoal) grill for this lamb skewer recipe (to achieve indirect heat), but you could also make it on the stove with a grill pan.
Storing and Reheating
A whole, uncooked lamb shoulder can be frozen for up to 9 months. If you cube the meat beforehand, only freeze for 6 months or so. Thaw frozen meat in the fridge before rubbing and grilling.
Cubed Lamb Shoulder – While this recipe is most commonly made with lamb, there’s no reason why the spices and seasonings below can’t be used to flavor beef, pork, or poultry! Cumin Seeds – This spice adds a tinge of warm and a pungent earthiness to dry rubs and marinades. Substitute with ground cumin or with extra caraway seeds. Black Peppercorns – Not as spicy as red pepper flakes, woodsy, sharp-tasting black peppercorns are perfect for grilling. If you need a substitute, maybe try white pepper — it’s hotter, but characteristic of Chinese cuisine. Red Pepper Flakes – If you’d like a hotter flavor, use more red pepper flakes! Substitute with cayenne pepper if needed. Caraway Seeds – An intense spice with a minty, spicy, and earthy flavor. Fennel, anise, and dill are all common alternatives. Sugar & Kosher Salt – The right balance of sweet and salt enhances any dish. The two work together here to balance the earthy and peppery flavors in the dry rub.
Cooked lamb can be safely stored in an airtight container and refrigerated for up to 3 days. To reheat, bake in the oven at a lower temperature (somewhere around 350 degrees F) until warmed through. Love this recipe? Share it with the world on Pinterest.
