Cumin and Garlic Scented Lamb Skewers
Traditionally made with lamb, the recipe works with beef or chicken as well.
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Servings: 8 Kabobs
Ingredients
- 2 Tbsp cumin seeds
- 1 Tbsp dried red pepper flakes
- 6 garlic cloves, finely minced
- 1 Tbsp finely minced ginger
- 1 tsp ground Szechwan peppercorns
- 1 tsp chili powder
- 1 Tbsp freshly ground black pepper
- 2 tsp sea salt
- 1 1/2 lb lamb shoulder or leg, cut into 1-inch (2.5-cm) cubes
- 1/4 cup canola oil
- bamboo skewers soaked in water overnight
- canola oil, for brushing
Instructions
- In small, dry frying pan, heat cumin seeds over medium heat until fragrant or until they start to turn golden, about 2 minutes. Remove to cool then place into electric grinder, or mortar and pestle, and grind until fine. Place into mixing bowl and mix together well with rest of spices, garlic, pepper and salt.
- In another mixing bowl, mix lamb and canola oil until well coated. Add spice mixture and mix well to coat. Cover with plastic wrap and refrigerate for at least 6 hours to overnight. Alternatively, marinate in large, heavy, resealable plastic bag and refrigerate.
- Skewer four to five pieces of lamb on each skewer. Heat prepared grill or barbecue until medium high to high heat.
- Brush small amount of canola oil over each skewer and grill, turning frequently, about 6 to 8 minutes, or until desired doneness.
Notes
Tip: 1 Tbsp (15 mL) of ground cumin may be used in place of cumin seeds.
Nutrition Facts
Cumin and Garlic Scented Lamb Skewers
Serving Size
1 kabob
Amount per Serving
Calories
153
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Cholesterol
34
mg
11
%
Sodium
651
mg
28
%
Potassium
236
mg
7
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0
g
0
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.