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Grilled Lamb Skewers with Cumin

Jody Horton

Servings: 4 as a snack, 2 as a main course when paired with a vegetable dish

The lamb for this simple grilled dish is not marinated but instead simply sprinkled with spices and seasonings; the charcoal infuses the meat with a smoky flavor. You will need 12 metal skewers for the lamb.

This recipe is excerpted from Phoenix Claws and Jade Trees. Read our review.


  • 12 oz. boneless lamb leg meat, cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 3 Tbs. ground cumin
  • 2 Tbs. Chinese red chile powder
  • 2 tsp. salt


  • Prepare a grill by lighting the charcoal and letting it burn down to hot embers. Spread the charcoal to produce medium heat at the grill, so you can hold your hand just above it for 6 to 7 seconds.
  • Slide 4 lamb cubes onto each metal skewer, leaving a generous space at the tip. Brush all sides of the meat with vegetable oil, and sprinkle all over with the cumin, chile powder, and salt. Grill the lamb for about 1 minute, then give the skewers a turn. Continue grilling and turning every minute until the meat is browned on the outside and slightly pink on the inside, about 10 minutes total.


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