Lamb Kebabs on a Spitfire BBQ Set
Experience an explosion of flavor with these Bold Spitfire Lamb Kebabs. Marinated in a spicy blend of cumin and Sichuan peppercorns, the succulent lamb and rich fat cook to perfection over glowing embers or coals, delivering a tantalizing smoky char. Perfect alongside a fresh salad and warm chapati, these kebabs promise an unforgettable outdoor feast.
ingredients
- 1½ pounds boneless lamb leg or shoulder, plus 1-2 ounces of additional fat
- 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
- 10 Spitfire Stainless Steel Skewers
steps
- 1.
In a dry skillet over medium heat, toast the Sichuan peppercorns and cumin seeds for 2 minutes, stirring frequently.
- 2.
Transfer the toasted spices and chili flakes to a grinder, add the salt, and grind to a coarse powder. Reserve half of the spice blend for later use.
- 3.
In a bowl, mix the garlic, vegetable oil, and the reserved spice blend.
- 4.
Cut the lamb and fat into 1-inch pieces, coating them with the garlic-oil mixture.
- 5.
Skewer the lamb and fat on the Spitfire Stainless Steel Skewers, alternating the pieces and leaving space in between.
- 6.
Freeze the kebabs overnight on a parchment-lined baking sheet.
- 7.
Prepare a grill with high-heat embers or coals. Alternatively, use the Spitfire BBQ Set on a Rocket Stove.
- 8.
Grill the kebabs, turning frequently, and char-grill for 4-6 minutes, dusting with the reserved spice mix.
- 9.
Serve the kebabs hot alongside a zesty salad and chapati.
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