Food & Wine


Anna Chan’s spiced cumin BBQ lamb skewers

The trip your tastebuds weren’t expecting These kebabs explore Asian flavours that are a refreshing alternative to your usual combinations. Makes approx. 18 skewers Preparation: 20 minutes Cooking: 20 minutes INGREDIENTS 600g lamb steak, cut into 2cm cubes 1 tbsp red chili flakes 1 tbsp cumin seed 2 tsp fennel seed 1 tsp salt 2 tsp garlic powder 1 tbsp oil 2 tsp Shaoxing wine (Chinese cooking wine) Bamboo skewers, soaked in water at least 2 hours and up to overnight METHOD 1. In a mortar and pestle or spice grinder, coarsely grind chilli flakes, cumin and fennel. Add garlic powder and salt and thoroughly combine ingredients. 2. Reserve 1 tbsp of the spice mix in a small bowl. Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil and Shaoxing wine. 3. Heat BBQ or grill pan to medium-high. Grill skewers, covered, until lamb is nearly cooked through, about 4 minutes per side. 4. Increase heat to high and if using a BBQ grill move skewers over direct heat, sprinkle with the reserved spice mix and cook until well seared on both sides, about 1 minute total. 5. Remove skewers from the grill and serve right away. TIPS • Serve the skewers sprinkled with spring onion alongside sticky rice and kewpie mayo for delicious flavour combinations. Recipes courtesy: