Street Snack Skewers: Grilled Cumin Lamb | Why It Works with Lucas Sin | Food52

lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken reduces fat content, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola is cost-effective.

red chili flakes

🥗Healthier: fresh chili

💰Cheaper: paprika

Fresh chili provides vibrant flavor, and paprika is usually less expensive.

Cut lamb shoulder into bite-sized cubes, ensuring a good balance of fat and lean meat.

Slice half to 3/4 of a small yellow onion thinly for tenderizing the lamb.

Add white pepper to the marinade to reduce gaminess.

Add 1 egg to the marinade to help bind and tenderize the lamb.

Massage the marinade into the lamb, ensuring even coating and tenderizing.

Cover and marinate lamb overnight.

Toast cumin and fennel seeds in a dry pan over medium heat until aromatic.

Grind toasted cumin and fennel seeds into a powder.

Mix ground spices with gochugaru, toasted sesame seeds, and crushed peanuts to create the seasoning mix.

Cooking Techniques

Equipment Needed

Spice Level: