Tender pieces of marinated lamb grilled over high heat and finished with a fragrant cumin, chilli and sea salt seasoning. Serve with warm flatbreads and fresh salad leaves for an easy sharing dish.
Prep Time: 15 minutes
Marinating Time: 2 hours minimum
Cooking Time: 8–12 minutes
Total Time: 2 hours 25 minutes+
Serves: 4–6
Cuisine: Chinese
Course: Main Dish
Tags: Lamb Recipes · BBQ Recipes · Chinese Recipes · Skewers
Ingredients
For the Lamb
- 850g lamb shoulder or neck, cut into 3cm cubes
For the Marinade
- 2 tbsp premium light soy sauce
- 4 tbsp premium oyster sauce
- 30g fresh ginger, finely grated
- 2 tbsp Shaoxing rice wine
For the Spiced Salt
- 2 tsp cumin seeds
- ½ tsp dried chilli flakes
- 1 tsp sea salt
To Serve
- Warm flatbreads
- Micro herbs or fresh salad leaves
Method
1. Marinate the lamb
Cut the lamb into approximately 3cm cubes.
Add the lamb to a large bowl with the light soy sauce, oyster sauce, grated ginger and Shaoxing rice wine.
Mix thoroughly until the lamb is evenly coated.
Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavour.
2. Prepare the spiced salt
Add the cumin seeds, dried chilli flakes and sea salt to a small bowl.
Mix well and set aside.
3. Prepare the skewers
Thread the marinated lamb pieces onto skewers.
If using wooden skewers, soak them in water for 30 minutes before using.
4. Grill the lamb
Preheat a BBQ or grill to high heat.
If using a charcoal BBQ, make sure the coals are fully lit and the flames have died down.
Place the lamb skewers directly over the heat.
Sprinkle generously with the spiced salt.
Grill for approximately 3–4 minutes on each side, sprinkling with more spiced salt as you turn the skewers.
Cook until the lamb reaches your preferred level of doneness.
5. Cook indoors
Alternatively, preheat an indoor grill to high heat.
Cook the skewers following the same method, turning regularly and seasoning with the spiced salt.
6. Serve
Serve the lamb skewers hot with warmed flatbreads.
Garnish with micro herbs or fresh salad leaves.
Notes
- For more flavour: Marinate the lamb for up to 24 hours.
- Don't skip the cumin: The cumin and chilli seasoning gives the skewers their distinctive flavour.
- Wooden skewers: Soak them for at least 30 minutes to prevent them from burning.
- Choose tender cuts: Lamb shoulder or neck works well because the meat stays tender when grilled.
- Serving suggestion: Wrap the lamb in warm flatbread with fresh salad leaves for an easy meal.
