Chinese cuisine has long embraced the barbecue, and these cumin spiced lamb skewers is an easy dish to prepare for a summer afternoon.
- 1 kg skinned and trimmed lamb backstrap, cut into 2 cm cubes
- 1 tbsp cumin seeds
- 2 tbsp sesame seeds
- ½ tsp dried chilli flakes, or more to taste (optional)
- 1 tbsp Shaoxing cooking wine
- 1 tsp salt
- 1 bunch fresh coriander, finely chopped
- 8 bamboo skewers
- vegetable oil spray
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Marinating time 30 minutes
Mix the lamb, cumin, sesame, chilli, Shaoxing, salt and coriander, and marinate for 30 minutes.
Thread 10 pieces of lamb onto each skewer. Preheat barbecue grill plate over medium-high heat until hot. Spray with vegetable oil, then add lamb skewers, cooking in batches if necessary. Turn skewers regularly until just cooked.
Serve as part of a shared meal, or with steamed rice and Asian greens.
Photography by Alan Benson