Chinese Cumin Lamb Skewers (Yang Rou Chuan) — Oven-Broiled
Davis Whitehead·1 hr 6 min·Serves 4 (about 10–12 skewers)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.
- Chinese
- Skewers
- Oven-broiled
- Gluten-free option
Ingredients
- Lamb + Marinade
- •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)
- Spice Mix (toast & grind)
- •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
- To Finish
- •10 g neutral oil (2 tsp), for brushing before broiling
- •2 g flaky salt, optional
- •Fresh cilantro leaves, handful, optional
- Equipment
- •10–12 metal skewers, or bamboo skewers (soaked 30 minutes)
- •Wire rack set over a sheet pan (highly recommended)
Instructions
Make the spice mix
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.
Marinate the lamb
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).
Skewer and set up the oven
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).
Broil/roast to charred-juicy
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.
Finish and serve
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.
Chef tips (oven success): Use the wire rack; crowding kills char. If you’re not getting color, move the rack higher or switch to straight broil for the final 1–2 minutes.
Salt timing: Salt in the marinade is correct here—it seasons the interior. Don’t salt heavily again at the end; just a tiny finishing pinch if it tastes flat.
Spice timing: Add most spices late (right before broiling) so cumin stays fragrant, not dusty.
No lemon needed: If you want brightness, serve with lightly pickled cucumbers (rice vinegar + salt + sugar) rather than citrus.
Skewer geometry: Smaller, uniform cubes cook evenly; aim for 2–3 cm. If pieces vary, put larger ones toward the center of the skewer where heat is gentler.