Beijing Lamb Skewers

Ingredients

Lamb

1.5 pounds, cut into 1-inch cubes

Skewers

8 (metal or soaked wooden skewers)

Vegetable oil

2 tablespoons

Soy sauce

3 tablespoons

Garlic

4 cloves, minced

Chili powder

2 teaspoons

Ground cumin

2 teaspoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. In a large bowl, combine the ground cumin, chili powder, minced garlic, soy sauce, vegetable oil, salt, and black pepper. Mix thoroughly to create a fragrant marinade.
2. Add the lamb cubes to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and penetrate the meat.
3. Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
4. Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece for even cooking.
5. Place the skewers on the grill and cook for 2-3 minutes on each side, or until the lamb reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
7. Serve the skewers hot, garnished with fresh cilantro, and alongside lemon wedges for a zesty finish. Pair with a refreshing cucumber salad or fragrant steamed rice for a complete meal.