Szechuan Spiced Lamb Skewers (四川孜然羊肉串)
Szechuan Spiced Lamb Skewers, also known as 四川孜然羊肉串 (Sìchuān Zīrán Yángròu Chuàn), are a popular street food in Sichuan, China. These skewers are bursting with bold flavors and are perfect for grilling or barbecuing.
Ingredients
- 1 lb lamb, cut into 1-inch cubes
- 2 tbsp Szechuan peppercorns
- 1 tbsp cumin seeds
- 1 tbsp chili flakes
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 cup chopped green onions
- 12 bamboo skewers, soaked in water for 30 minutes
Instructions
- In a dry pan, toast the Szechuan peppercorns and cumin seeds over medium heat until fragrant, about 2 minutes. Let cool and then grind into a fine powder.
- In a bowl, combine the ground Szechuan peppercorns and cumin seeds, chili flakes, minced garlic, soy sauce, vegetable oil, salt, sugar, and chopped green onions. Mix well to create the marinade.
- Add the lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat. Thread the marinated lamb cubes onto the soaked bamboo skewers.
- Grill the skewers for 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness and has a nice charred exterior.
- Remove the skewers from the grill and let rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Grill Bamboo skewers Knife Cutting board Bowl
Tools
Grill Knife Cutting board Bowl
Serving suggestions
Szechuan Spiced Lamb Skewers are best served hot off the grill with a side of steamed rice and a refreshing cucumber salad.
Tips & tricks
For extra heat, sprinkle additional chili flakes over the skewers before serving. Be sure to soak the bamboo skewers in water before threading the lamb to prevent them from burning on the grill.
Cost
$15