Xinjiang style spicy lamb skewers

Our Xinjang style spicy lamb skewers taste incredible. With a fiery cultural fusion of Chinese and central Asian influences, these lamb skewers are marinated in a fragrant blend of spices that make this dish a definite crowd pleaser.

  • Prep Time

    25 Minutes
  • Cook Time

    10 Minutes
  • Makes

    12 Lamb skewers


for the skewers

  • 800g diced lamb or lamb shoulder, trimmed and cut in 3-4cm cubes
  • 2 tablespoons peanut oil or vegetable oil

for the marinade

  • 2 tablespoons ground cumin
  • 4 cloves garlic, peeled and roughly chopped
  • 2 tablespoons fresh ginger, grated
  • 2 bird’s eye chillies or 1 generous tablespoon chilli flakes (for medium-hot heat skewers)
  • 1 teaspoon Szechuan/Sichuan peppercorns
  • 1½ to 2 teaspoons sea salt flakes
  • freshly ground black pepper
  • 12 soaked bamboo skewers

for the dipping sauce

  • ¼ cup Chinese black (Chinkiang) vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger, peeled and very finely julienned
  • ¼ cup coriander, finely chopped

You'll Need

  • Multix Resealable Freezer Bags
  • Multix Alfoil
  • Multix Cling


  1. Place the lamb in a large Multix resealable freezer bag.
  2. Add all the marinade ingredients as well as the oil to either a pestle & mortar or a small food processor. Pound or blitz until well combined.
  3. Pour the marinade into the freezer bag with the meat. Seal well and massage throughly until the lamb is well coated. Refrigerate for at least 2 hours, or overnight to allow the flavours to develop and be thoroughly absorbed by the lamb.
  4. While the lamb is marinading, make the dipping sauce. Stir all the dipping sauce ingredients together in a small bowl. Cover with cling and refrigerate until you are ready to serve.
  5. Remove the marinated lamb from the fridge and thread about 4-5 pieces on each skewer. Preheat a grill plate or BBQ to medium high. Grill the skewers, turning regularly until they are cooked to your liking, about 4 minutes on both sides for pink. Remove from the heat, then wrap in Alfoil and allow the meat to rest for about half the cooking time before you serve. Serve with flat bread or rice, sprinkled with the black vinegar sauce.