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. 

Recipe and photo provided by CanolaInfo.org
170 cal Serves 8 servings
Prep time 0h 10m
Cook time 0h 8m
Total time 0h 18m

Ingredients

Directions

  1. Step 1

    In 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.
  2. Step 2

    In 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.
  3. Step 3

    Skewer four to five pieces of lamb on each skewer. Heat prepared grill or barbecue until medium high to high heat.
  4. Step 4

    Brush small amount of canola oil over each skewer and grill, turning frequently, about 6 to 8 minutes, or until desired doneness.

Nutritional Information

Per serving (1 portion)

Calories
170
Protein
18 g
Sodium
60 mg
Potassium
279 mg
Total fat
9 g
Saturated fat
2 g
Cholesterol
55 mg
Carbonhydrates
2 g
Fibre
0 g
Sugars
0 g
Added sugars
0 g