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Spicy Chinese Cumin Lamb Skewers

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Wayne He

"While kebabs are cooked all over the world, this version is traditional Chinese street fare made with cumin and lamb. Enjoy it with cold beer as great way to start the evening. Serve hot."
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26 m servings 77 cals
Original recipe yields 10 servings (10 skewers)

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  • Prep

  • Cook

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  1. Thread a portion of the lamb pieces onto a flat kebab skewer. Repeat with remaining lamb and skewers.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Place skewers on the grill. Cook, turning often and sprinkling with cumin, red pepper flakes, and salt, until nicely browned and meat is no longer pink in the center, about 6 minutes.


  • Cook's Note:
  • Kebabs can be grilled on any grill, even boiled in an oven. But they are best made with a special kebab grill that allows the skewers to sit on the charcoal, while allowing the chef to turn the skewers often so all sides are cooked evenly. Great for summer outdoor grilling.

Nutrition Facts

Per Serving: 77 calories; 5.2 g fat; 1.6 g carbohydrates; 6.3 g protein; 23 mg cholesterol; 715 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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