Cumin and Garlic Scented Lamb Skewers
This grilled spiced kabob is inspired by the popular street vendors of Western China. Traditionally made with lamb, the recipe works with beef or chicken, too. Canola oil helps prevent the meat from sticking to the grill.
- 2 Tbsp cumin seeds 30 mL
- 1 Tbsp dried red pepper flakes 15 mL
- 6 garlic cloves, finely minced
- 1 Tbsp finely minced ginger 15 mL
- 1 tsp ground Szechwan peppercorns 5 mL
- 1 tsp chili powder 5 mL
- 1 Tbsp freshly ground black pepper 15 mL
- 2 tsp sea salt 10 mL
- 1 1/2 lb lamb shoulder or leg, cut into 1-inch (2.5-cm) cubes 750 g
- 1/4 cup canola oil 60 mL
- bamboo skewers soaked in water overnight
- canola oil, for brushing
- 1. In small, dry frying pan, heat cumin seeds over medium heat until fragrant or until they start to turn golden, about 2 minutes. Remove to cool then place into electric grinder, or mortar and pestle, and grind until fine. Place into mixing bowl and mix together well with rest of spices, garlic, pepper and salt.
- 2. In another mixing bowl, mix lamb and canola oil until well coated. Add spice mixture and mix well to coat. Cover with plastic wrap and refrigerate for at least 6 hours to overnight. Alternatively, marinate in large, heavy, resealable plastic bag and refrigerate.
- 3. Skewer four to five pieces of lamb on each skewer. Heat prepared grill or barbecue until medium high to high heat.
- 4. Brush small amount of canola oil over each skewer and grill, turning frequently, about 6 to 8 minutes, or until desired doneness.
- Tip: One tablespoon (15 mL) of ground cumin may be used in place of cumin seeds.
|Total Fat||9 g|
|Saturated Fat||2 g|
Beef Satay with Peanut Sauce
Flavorful beef satay is perfect for backyard barbecues or other entertaining. It works as an appetizer or main course, plus it’s easy to eat with no need for a knife and fork. Canola oil’s high heat tolerance is ideal for grilling or broiling the skewers.