Chinese Lamb Skewers (Yang Rou Chuan’r, 羊肉串儿)

Method8 steps

1. 1

   Step 1: If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling, following any product directions. This can run alongside the lamb’s marination. Metal skewers do not need soaking.

   Optional wooden-skewer soak · 30 minUses Water as needed to soak wooden or bamboo skewers, only if using them

2. 2

   Step 2: Cut the lamb (700 g) into 1½–2 cm cubes (about ½ inch), keeping some lean and fatty pieces. Mix all 700 g with the sliced onion (1) and 1 tsp salt in a bowl. Cover and refrigerate at 4°C (40°F) or below for at least 40 minutes, and no longer than 24 hours.

   Minimum refrigerated lamb marination · 40 minUses 700 g lamb (ideally containing 25% fat) (about 1.5 lb) · 1 onion, sliced · 1 teaspoon salt

   
3. 3

   Step 3: Choose one cooking route. For charcoal, light an outdoor grill and wait until the flames die down and the coals glow under a coating of white ash; the author allows at least 20 minutes, but use that physical readiness check. Alternatively, preheat the oven’s grill/broiler with a baking tray and wire rack inside to collect drips. Meanwhile, discard the marinating onion and thread all the lamb onto ten skewers, distributing lean and fatty cubes evenly. Keep raw-lamb utensils separate from those for finished food.

   Uses Marinated lamb cubes, onion discarded

   
4. 4

   Step 4: For the charcoal route, put the skewers over the ready cooking grid and turn frequently to sear evenly. For the broiler route instead, lay the skewers in one layer on the hot rack, watch continuously and turn frequently to prevent burning.

   Uses Threaded raw lamb skewers

   
5. 5

   Step 5: Once the lamb surfaces turn pale, sprinkle the 1 tbsp cumin and the chilli over all sides, adjusting the chilli to taste. Add the spices at this stage so they do not burn during prolonged searing.

   Uses Lamb skewers after initial searing · 1 tbsp ground dried chilli, or to taste · 1 tablespoon cumin powder

6. 6

   Step 6: Using suitable heatproof protection to hold the skewers, split them into two bunches and gently dab and rub one bunch against the other so the lamb’s rendered fat coats the lean cubes. Return them to the chosen heat source and continue turning.

   Uses Spiced lamb skewers

7. 7

   Step 7: Continue cooking and turning until the lamb is evenly browned and the thickest cubes reach at least 63°C (145°F). Check the centre with a food thermometer; browned surfaces alone do not establish doneness. Remove the skewers from the heat.

   Uses Spiced lamb skewers returned to the chosen heat source

   
8. 8

   Step 8: Rest the cooked lamb skewers for at least 3 minutes, then serve while hot.

   Cooked lamb rest · 3 minUses Cooked lamb skewers, dripped fat excluded