Chinese Cumin Lamb Skewers (Yang Rou Chuan) — Oven-Broiled

Name: Chinese Cumin Lamb Skewers (Yang Rou Chuan) — Oven-Broiled
Prep time: 20 min
Cook time: 16 min
Total time: 1 h 6 min
Yield: Serves 4 (about 10–12 skewers)
Cuisine: Chinese
Ingredients: 680 g lamb shoulder or leg, cut into 2.5 cm cubes; 80 g yellow onion, grated to a pulp (or very finely minced); 10 g garlic, finely grated (about 3 cloves); 10 g fresh ginger, finely grated; 15 g light soy sauce or tamari (1 tbsp); 15 g Shaoxing wine (1 tbsp) or dry sherry (optional); 10 g neutral oil (2 tsp); 6 g kosher salt (about 1 tsp Diamond Crystal); 2 g sugar (1/2 tsp); 12 g whole cumin seeds (about 1 1/2 tbsp); 3 g Sichuan peppercorns (about 1 tsp), optional but traditional; 4–6 g Korean gochugaru or Chinese chile flakes (1–2 tsp), to heat preference; 2 g smoked or sweet paprika (1/2 tsp), optional for color; 10 g neutral oil (2 tsp), for brushing before broiling; 2 g flaky salt, optional; Fresh cilantro leaves, handful, optional; 10–12 metal skewers, or bamboo skewers (soaked 30 minutes); Wire rack set over a sheet pan (highly recommended)

These Northern Chinese-style cumin lamb skewers are intensely aromatic: toasted cumin, chile, and (optionally) Sichuan pepper clinging to juicy, lightly charred lamb. This version is designed for the home oven using the broiler to mimic street-stall heat. Serve them hot with a shower of cumin-chile and a crisp bite of cucumber salad or simple rice.

Total time: 66 minutes

Yield: Serves 4 (about 10–12 skewers)

Ingredients

680 g lamb shoulder or leg, cut into 2.5 cm cubes
80 g yellow onion, grated to a pulp (or very finely minced)
10 g garlic, finely grated (about 3 cloves)
10 g fresh ginger, finely grated
15 g light soy sauce or tamari (1 tbsp)
15 g Shaoxing wine (1 tbsp) or dry sherry (optional)
10 g neutral oil (2 tsp)
6 g kosher salt (about 1 tsp Diamond Crystal)
2 g sugar (1/2 tsp)
12 g whole cumin seeds (about 1 1/2 tbsp)
3 g Sichuan peppercorns (about 1 tsp), optional but traditional
4–6 g Korean gochugaru or Chinese chile flakes (1–2 tsp), to heat preference
2 g smoked or sweet paprika (1/2 tsp), optional for color
10 g neutral oil (2 tsp), for brushing before broiling
2 g flaky salt, optional
Fresh cilantro leaves, handful, optional
10–12 metal skewers, or bamboo skewers (soaked 30 minutes)
Wire rack set over a sheet pan (highly recommended)

Instructions

Toast the cumin seeds (and Sichuan peppercorns, if using) in a dry skillet over medium heat, shaking often, until they smell intensely fragrant and a shade darker, 2–3 minutes. You’re looking for a warm, nutty aroma—stop before they turn bitter.
Cool 1 minute, then grind coarsely (mortar/pestle or spice grinder). Stir in chile flakes and paprika (if using). Set aside.
In a bowl, combine grated onion, garlic, ginger, soy sauce/tamari, Shaoxing wine (if using), oil, salt, and sugar.
Add lamb cubes and mix until every piece is slick and seasoned. Cover and refrigerate at least 30 minutes (better: 2–4 hours).
Heat the oven to 230°C with a rack in the top third, and preheat a broiler/grill element if you have it.
Thread lamb onto skewers, packing pieces snugly but not smashing them flat; leave a little space between clusters so hot air can hit the sides.
Set skewers on a wire rack over a sheet pan (this helps browning and keeps them from stewing in juices).
Brush the skewers lightly with neutral oil.
Sprinkle about half the spice mix over the top side.
Broil 6–10 minutes (distance/strength varies), until you see browning and a few charred edges and the fat is sizzling.
Flip. Brush lightly with oil again, sprinkle the remaining spice mix, and broil another 4–8 minutes.
They’re done when the exterior is deeply browned with small char spots, the aroma is cumin-forward and roasty (not raw-spice), and the lamb feels springy but still juicy when pressed. For medium, aim for an internal temp around 60–63°C; rest carries it a bit.
Rest 2 minutes, then add a final pinch of flaky salt if needed.
Serve immediately, hot, with extra chile flakes/cumin on the side if you like.

Notes

Gluten-free: use tamari instead of regular soy sauce (most soy sauces contain wheat). If you prefer a more Xinjiang-style profile, increase cumin to 15 g and add 1 g ground fennel; keep the grind coarse so it clings. Storage: marinated raw lamb holds 24 hours refrigerated; cooked skewers reheat best under the broiler 1–2 minutes per side. If using very lean lamb, add 15 g extra oil to the marinade or thread a small piece of lamb fat between cubes for juiciness.