Spitfire Lamb Kebabs
Ignite your taste buds with Spitfire Lamb Kebabs, marinated in a fiery blend of earthy cumin and zesty Sichuan peppercorns. Each juicy piece of lamb, accented with luscious fat, sears to perfection over open flames, offering a smoky char that captivates the senses. Pair these kebabs with a vibrant salad and warm chapati for an unmissable outdoor culinary experience.
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.
Soak the skewers in water for 30 minutes.
- 2.
In a dry skillet over medium heat, toast the Sichuan peppercorns and cumin seeds for 2 minutes, stirring frequently.
- 3.
Transfer toasted spices and chili flakes to a grinder, adding salt, and grind to a coarse powder. Reserve half for later use.
- 4.
In a bowl, mix garlic, vegetable oil, and the reserved spice blend.
- 5.
Cut the lamb and fat into 1-inch pieces, then coat them with the garlic-oil mixture.
- 6.
Skewer the lamb and fat, alternating the pieces and leaving space in between.
- 7.
Freeze the skewers overnight on a parchment-lined baking sheet.
- 8.
Prepare a grill with high-heat coals and a grilling area.
- 9.
Grill the kebabs, turning frequently, and char-grill for 4-6 minutes, dusting with the reserved spice mix.
- 10.
Serve the kebabs hot with a zesty salad and chapati.
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