Cumin and garlic scented lamb skewers
This grilled spiced kabob is inspired by the popular street vendors of Western China. Traditionally made with lamb, this recipe also works with beef or chicken.
170 cal Serves 8
Prep time 0h 10m
Cook time 0h 8m
Total time 0h 18m
Step 1In small, dry frying pan, heat cumin seeds over medium heat until fragrant or until they start to turn golden, about 2 minutes. Remove to cool then place into electric grinder, or mortar and pestle, and grind until fine. Place into mixing bowl and mix together well with rest of spices, garlic, and pepper.
Step 2In another mixing bowl, mix lamb and canola oil until well coated. Add spice mixture and mix well to coat. Cover with plastic wrap and refrigerate for at least 6 hours to overnight. Alternatively, marinate in large, heavy, resealable plastic bag and refrigerate.
Step 3Skewer four to five pieces of lamb on each skewer. Heat prepared grill or barbecue until medium high to high heat.
Step 4Brush small amount of canola oil over each skewer and grill, turning frequently, about 6 to 8 minutes, or until desired doneness.
Tip 1One tablespoon (15 mL) of ground cumin may be used in place of cumin seeds.
Per serving (1 portion)
- 18 g
- 60 mg
- 279 mg
- Total fat
- 9 g
- Saturated fat
- 2 g
- 55 mg
- 2 g
- 0 g
- 0 g
- Added sugars
- 0 g
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