Kebab Time: Spicy Chinese Lamb Skewers

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It's full-on kebab season, and we've got some great recipes from the book that says it all. With creative preparations, delicious sauces, vegetarian and vegan options for everyone, you'd be hard-pressed to get through the book without craving something on a skewer. Fire up the grill and get cooking! These spicy Chinese lamb skewers are crispy, earthy, meaty and totally satisfying. 

The first time we tried these Chinese street food kebabs, we were amazed by the complexity of the flavors. There is a slow-building heat that combines with the toasted cumin that results in something remarkable. The real secret is in the toasting of the spices before it is applied to the meat. This brings out the essential oils and makes a fragrant and flavorful kebab.

Note: For a vegetarian or vegan option, use plain seitan instead of the lamb.

Reprinted with permission from Kebabs

Kebab Time: Spicy Chinese Lamb Skewers
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Fire up the grill and get cooking — these spicy Chinese lamb skewers are crispy, earthy, meaty and totally satisfying. Happy kebab night!
Prep Time
Cook Time
to 8 kebabs
  • 1 lamb roast (2 pounds)
  • 6 to 8 skewers
  • 3 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried chili flakes
  • 1 tablespoon salt
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  1. In a small skillet, toast the cumin seeds and peppercorns for 1 to 2 minutes. Move the seeds around in the pan for even toasting. Once they become fragrant, remove from the heat. Place into a spice or coffee grinder on medium setting. Pulverize the seeds. Dump out into a small bowl and add the remaining ingredients for the spice rub. Set aside.
  2. Cut the lamb roast into 1¼-inch cubes.
  3. Place the lamb cubes into a large bowl. Pour the spice rub into the bowl and toss to coat all of the meat. Set aside for 15 minutes.
  4. Preheat the grill for medium-high to high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
  5. Thread the lamb cubes onto the skewers, about 6 to 8 pieces per skewer.
  6. Place the kebabs onto the grill. Cook for 10 to 12 minutes, turning every few minutes.
  7. Remove the kebabs from the grill and serve. I recommend an ice cold beer to accompany these delicious kebabs.
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