Chinese Cumin Lamb Skewers

Name: Chinese Cumin Lamb Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lbs (680 g) Lamb shoulder, boneless, with some fat, cut into 1-inch (2.5 cm) cubes; 2 tbsp (14 g) Cumin seeds, whole; 1 tbsp (6 g) Sichuan peppercorn, whole; 1 tbsp (5 g) Chili flakes (crushed red pepper); 4 cloves (8 g) Garlic, minced; 3 tbsp (45 ml) Vegetable oil; 1 tsp (6 g) Kosher salt; 1 tbsp (15 ml) Sesame oil, toasted; 3 whole (45 g) Scallions, white parts minced, light green parts reserved for garnish

From the MyKitchenBank Kitchen

Tender lamb cubes marinated in toasted cumin, Sichuan peppercorn, and chili, then grilled over high heat until charred and smoky. These aromatic skewers are finished with sesame oil and fresh scallions for a classic Chinese street-food favorite with bold, layered spice flavors.

Prep: 20 min
Cook: 10 min
Wait: 15 min
Total: 45 min
Makes: 10-12 skewers (2-3 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling—dry skewers will burn.
Gather and measure all ingredients before starting; this helps the process flow smoothly.
Pat the lamb dry if needed to ensure better browning and crust development.
Clean your grill grates and ensure a clear, safe space around your grilling area.

1
Toast the spices
- Heat a small dry skillet over medium heat.
- Add cumin seeds and Sichuan peppercorn.
- Toast, shaking the pan frequently, for 1–2 minutes until very fragrant and the seeds darken slightly.
- The aroma should shift from raw to nutty and aromatic.
- Transfer immediately to a mortar and pestle or spice grinder.
- Crush coarsely—you want texture, not a fine powder—then set aside for 1 minute to cool.
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Ready when: Seeds darken slightly and smell nutty and aromatic
Tip: Don't skip toasting—it blooms the essential oils and deepens the flavor dramatically. Watch closely so they don't burn.
2
Mix the marinade paste
- In a small bowl, combine the cooled toasted spices, minced garlic, chili flakes, 3 tbsp vegetable oil, and 1 tsp salt.
- Stir well to form a coarse paste that coats everything evenly.
- The mixture should smell intensely aromatic with garlic, cumin, and heat.
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Ready when: Mixture is well combined and coats evenly
3
Cut and marinate the lamb
- Cut lamb shoulder into 1-inch (2.5 cm) cubes, removing excess fat but leaving some marbled throughout for flavor and tenderness.
- Place the cubed lamb in a medium bowl.
- Pour the spice paste over the lamb and toss thoroughly with a spoon or your hands to coat every piece evenly.
- All surfaces should be covered with the spice mixture.
- Cover the bowl with plastic wrap or a lid and set aside at room temperature for 15–20 minutes while you prepare the grill.
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Tip: Don't marinate longer than 20 minutes at room temperature—you want the meat to stay fresh and safe.
4
Thread the skewers
- Thread 4–5 pieces of marinated lamb onto each wooden or metal skewer, leaving a small gap (about ¼ inch / 6 mm) between pieces to allow heat to circulate and cook them evenly.
- Arrange skewers on a plate.
- You should have about 10–12 skewers depending on lamb size.
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Ready when: Lamb pieces are evenly distributed on each skewer with small gaps
Tip: If using metal skewers, they will get very hot during grilling—use long-handled tongs carefully.
5
Heat and oil the grillOven 450°F / 230°C
- Place your grill grate on the grill and preheat to high heat (about 450–500°F / 230–260°C, or until you can hold your hand over the grate for only 1–2 seconds).
- You can do this while the lamb marinates.
- When the grill is hot, use long-handled tongs to hold a folded paper towel, dip it lightly in vegetable oil, and wipe the hot grates to create a light oil coating.
- This prevents sticking.
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Ready when: Grate is very hot and creates sizzle when water drops on it
Tip: Don't use too much oil—just a light coating prevents sticking without causing flare-ups.
6
Grill the lamb skewers
- Place the lamb skewers directly on the oiled grill grates.
- Grill for 2–3 minutes on the first side without moving them—this allows the spices to caramelize and the exterior to develop a dark, charred crust.
- Rotate the skewers 90 degrees and grill for another 2 minutes.
- Then flip the skewers over and repeat on the other side: 2–3 minutes without moving, then a 90-degree rotation for 2 minutes.
- The meat should be deeply caramelized with charred patches, and the internal temperature at the thickest piece should reach 145°F (63°C).
- Total grilling time is about 10–12 minutes.
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Ready when: Surface is caramelized and charred; internal temperature reaches 145°F (63°C); meat is firm when pressed
Tip: Resist the urge to move the skewers constantly—char develops from prolonged contact with heat, creating incredible flavor and texture.
7
Finish and serve
- Transfer the hot skewers to a serving platter.
- Immediately drizzle with 1 tbsp toasted sesame oil while the meat is still hot so it coats and soaks slightly into the spiced exterior.
- Scatter the minced scallion whites over the top and garnish with the light green scallion pieces.
- Serve right away while the skewers are hot and the spices are fully aromatic.
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Tip: Serve immediately—these are best enjoyed fresh off the grill when the meat is juicy and the spices are at their peak.

Good to know

Tips

Toasting the cumin seeds and Sichuan peppercorn releases their essential oils and dramatically deepens the flavor compared to using pre-ground spices.
Don't move the skewers constantly on the grill—let them sit for a few minutes to develop a caramelized crust with dark charred spots. This takes discipline but results in far better flavor and texture.
If you don't have a grill, use a grill pan or cast-iron skillet over high heat on your stovetop, working in batches to avoid crowding. You won't get the same smoky char, but the flavor will still be excellent.
The sesame oil drizzle at the end is crucial—it adds toasted, nutty richness that completes the dish. Don't skip it or use regular oil.

Make ahead

The lamb can be cut and the spice paste made up to 4 hours ahead. Combine them and marinate just 15–20 minutes before grilling for best texture and food safety.

Storage & reheating

Leftover cooked lamb skewers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5 minutes or warm in a skillet over medium-low heat. Best enjoyed fresh off the grill.

Substitutions

Cumin seeds → Ground cumin (1.5 tbsp / 12 g). Toast ground cumin in the skillet for just 30 seconds before mixing. You'll lose some depth of flavor, but it's more convenient.
Sichuan peppercorn → Black peppercorn or white peppercorn (same amount). You'll lose the characteristic tingling, numbing sensation (má), but you'll still get good heat. White peppercorn gives a slightly different, more floral flavor.
Chili flakes (crushed red pepper) → Cayenne pepper (start with ½ tbsp / 2.5 g) or fresh Thai red chilies, minced (2–3, or to taste). Adjust based on your heat tolerance. Fresh chilies add moisture and brightness; add them to the mixture instead of toasting.
Lamb shoulder, boneless, with some fat → Lamb leg, beef sirloin, or chicken breast (cut into 1-inch / 2.5 cm cubes). Lamb shoulder is fattiest and most flavorful; leg is leaner. Beef will take slightly longer to cook (aim for 160°F / 71°C). Chicken should reach 165°F (74°C).