Grilled Xinjiang Lamb Kebabs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 large egg
• 2 tablespoons cornstarch
• 2 lbs boneless lamb, cut into 3/4-inch cubes
• 3 tablespoons cumin seeds
• 3 tablespoons coriander seeds
• 1 teaspoon salt
• 1 teaspoon red chili powder (la jiao fen)
• 3 tablespoons vegetable oil

Recipe

• 1 beat the egg with the cornstarch in a large bowl. toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour.
• 2 prepare a medium fire in a charcoal or gas grill and oil the grill grates. dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn.
• 3 then immediately remove the skillet from the heat and let cool. in a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder.
• 4 mix the powder with the salt and chili powder until well combined.
• 5 thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. brush the tops of the skewers with the oil.
• 6 grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. serve the kebabs with a side of yogurt for dipping.