Xinjiang Chinese · China

Cumin and Chili Xinjiang-Style Lamb Kebabs with Cumin and Coriander

Name: Cumin and Chili Xinjiang-Style Lamb Kebabs with Cumin and Coriander
Total time: 47 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 400g lamb shoulder, cubed; 2 tbsp soy sauce; 1 tbsp olive oil; 1 tsp cumin; 1 tsp coriander; 1 onion, sliced; 1 red bell pepper, sliced; 2 tbsp yogurt; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp chili flakes

Intensifies the cumin flavor with a touch of chili for heat.

47 minutes4 servings

Method

Mix additional cumin and chili flakes into the marinade before skewering.
In a bowl, mix lamb with soy sauce, oil, cumin, coriander, and garlic powder.
Marinate for 30 minutes. Thread onto skewers with onion and bell pepper.
Preheat grill to medium-high. Cook kebabs for 10-12 minutes, turning occasionally.
Serve with yogurt on the side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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