蒙古烤羊肉串
Succulent lamb chunks marinated in cumin and chili, skewered and grilled over open flames at a bustling street stall. Perfect for summer evenings, these skewers are a beloved Inner Mongolian street food.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
lamb leg meat, cut into 1-inch cubes
trimmed of excess fat
cumin seeds, ground
chili powder
adjust to taste
Sichuan peppercorn powder
optional
garlic, minced
soy sauce
vegetable oil
salt
chopped fresh cilantro
for garnish
In a bowl, combine ground cumin, chili powder, Sichuan peppercorn powder, minced garlic, soy sauce, vegetable oil, and salt. Add lamb cubes and toss well to coat. Marinate for at least 15 minutes (or up to 2 hours in refrigerator).
If using wooden skewers, soak them in water for 30 minutes. Thread the marinated lamb cubes onto skewers, about 5-6 pieces per skewer.
Preheat a grill or grill pan over medium-high heat. Place skewers on the grill and cook for 3-4 minutes per side for medium-rare, or longer for well-done. Rotate occasionally for even cooking.
Remove from grill and sprinkle with additional cumin and chili powder if desired. Garnish with fresh cilantro and serve hot.
Cooking Tips