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Beijing Lamb Skewers

Category: Starters

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00


500g lamb shoulder

2tsp cumin seeds

1tbsp dried chilli flakes

salt, to taste

2tbsp oil

1 spring onion stalk, finely sliced

½ red chilli, finely sliced

6 bamboo skewers, soaked in water for at least one hour

Cooking Method

Step 1

1. Cut the lamb into ½ inch cubes and place into a bowl.

Step 2

2. Grind the cumin seeds, dried chilli flakes and salt together using a spice grinder or a pestle and mortar until coarse. Add half of the mixture to the lamb and reserve the other half for later.

Step 3

3. Add 1 tablespoon of the oil to the lamb and mix well ensuring that the lamb is evenly coated. Cover with cling film and refrigerate for at least 20 minutes.

Step 4

4. Thread the meat onto the soaked skewers and make sure the meat is tightly packed leaving an inch at the bottom of the skewer.

Step 5

5. Heat a griddle pan over a high heat until very hot. Drizzle the other 1 tablespoon of oil over the skewers before placing them carefully onto the griddle pan. Cook for 1 minute on each side to ensure they have a nice colour on the outside. Transfer to a plate and let the skewers rest for a couple of minutes.

Step 6

6. When ready to serve, sprinkle over the remaining spice mixture as well as the finely sliced spring onion and red chilli.

Step 7

Serving Suggestion: Serve with shredded lettuce and carrot on the side.

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