Bold Cumin Lamb Kebabs
"Sizzling Cumin Lamb Kebabs Serves: 4 Ingredient Weight: 1½ pounds AT HOME 1 tablespoon whole Sichuan peppercorns 2 tablespoons whole cumin seeds 2 teaspoons chili flakes 2 teaspoons kosher salt 1 garlic clove, finely chopped 2 tablespoons vegetable oil 1½ pounds boneless lamb leg or shoulder, plus an ounce or two of additional fat AT CAMP Prepared lamb kebabs (thawed) Prepared spice mix KEEPS 2 days, after thawing, kept cold 1. SOAK THE SKEWERS; TOAST THE SPICES Soak ten wooden skewers in water for 30 minutes. Meanwhile, in a dry skillet over medium heat, combine the peppercorns and cumin seeds and toast, stirring frequently, until the cumin is slightly colored and the mixture is intensely aromatic, about 2 minutes. 2. GRIND THE SPICE MIX AND PACK Transfer the toasted spices and the chili flakes to a spice mill, mortar, or resealable bag. Grind or crush with a heavy object to make a very coarse powder. Add the salt. Pack half of the spice mix in a resealable bag or container. (It will keep for 1 month, unrefrigerated.) Reserve the second half for the next step. 3. CUT THE LAMB AND MARINATE In a medium bowl, combine the garlic, vegetable oil, and reserved spice mix and stir well. Cut the lamb into 1-inch cubes. Slice the additional fat into 1-inch squares about ⅛ inch thick. Add the lamb and fat to the garlic-oil mixture and stir to coat well. 4. SKEWER, FREEZE, AND PACK Line a baking sheet with parchment paper. Thread the meat and fat, alternating the pieces, onto the prepared skewers. Be sure to leave a bit of space between each piece so they can char-grill all around. Lay the skewers on the prepared baking sheet and freeze overnight. Once the skewers are frozen solid, trim and discard the sharp ends, wrap tightly with the parchment paper and then a piece of aluminum foil, taking care that the skewers don't poke through. Transfer the kebabs to a resealable bag, expel the air, seal, and freeze. (They will keep for 1 month, frozen.) 5. GRILL THE KEBABS AND SERVE Prepare a deep bed of high-heat coals with direct and indirect grilling areas. Place the grill 3 to 5 inches above the coals. Place the kebabs on the grill and cook, turning frequently but allowing them to char, spit, and flare up occasionally. Dust them with the reserved spice mix as they cook. (If you've got quick hands, make all the kebabs at once; for a more relaxed experience, do them in a few batches.) Jockey them between direct and indirect heat if the flare-ups become constant. Your goal is sizzling, dark-grilled, spice-flecked meat that's cooked to medium in the middle, 4 to 6 minutes. 4 Serve the kebabs with the sweet-and-sour salad and chapati. Note The secret to making these kebabs juicy and irresistible is using plenty of lamb fat. Ask your butcher to leave a generous cap of fat on the meat, and preferably to slip you a little extra too. As the kebabs grill over super-hot coals, this fat melts and sizzles, basting the meat and amplifying the flavor of the spice. And if all that fat makes you clutch your chest, don't worry-most of it just drips into the fire."
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Indulge in the savory flavors of Bold Cumin Lamb Kebabs, marinated to perfection with a spicy-sweet blend of Sichuan peppercorns and cumin. Juicy bites of tender lamb, with rich layers of fat, are kissed by the flames, delivering a sizzling char that is simply irresistible. Serve these kebabs with a refreshing salad and warm chapati for an unforgettable outdoor feast.
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11/24/2024CellarDog47
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