Cumin Lamb Kebabs on a Spitfire BBQ Set
Experience the vibrant flavors of Sizzling Cumin Lamb Kebabs, perfectly marinated with a bold mix of Sichuan peppercorns and aromatic cumin. Each juicy, tender piece of lamb, enhanced by rich fat, is grilled over embers or coals for a smoky finish. Pair these kebabs with a crisp salad and warm chapati for an extraordinary outdoor experience under the stars.
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 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 salt, and grind to a coarse powder. Reserve half for later.
- 3.
In a bowl, combine garlic, vegetable oil, and the reserved spice mix.
- 4.
Cut the lamb and fat into 1-inch pieces, then coat with the garlic-oil mixture.
- 5.
Skewer the lamb and fat onto the Spitfire stainless skewers, alternating pieces and leaving space between them.
- 6.
Freeze the skewers overnight on a parchment-lined baking sheet.
- 7.
Prepare a grill with high-heat embers or coals for optimal grilling. Alternatively, use the Spitfire BBQ Set on a compatible rocket stove.
- 8.
Grill the kebabs, turning frequently, char-grilling them for 4-6 minutes while dusting with the reserved spice mix.
- 9.
Serve the kebabs hot alongside a refreshing sweet-and-sour salad and warm chapati.
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