Don’t we all agree there’s just something about meat on a stick that makes it taste better? Whether it’s satay, kebabs, souvlaki or mishkaki — I love them all.

These lamb skewers were inspired by the bold, punchy flavours of yang rou chuan (羊肉串) — cumin lamb skewers originating from Xinjiang in northwestern China. A popular street food, especially in northern China, they’re rustic, unapologetically spiced and completely addictive.

What sets Xinjiang lamb skewers apart is how the seasoning is layered. Traditionally, the meat is simply seasoned with salt, then cumin and chilli are generously sprinkled on as it grills, toasting directly on the meat and forming an intensely fragrant, smoky crust. Rather than strictly replicating that approach, I added fennel, coriander and cumin to the marinade to build a subtle base of flavour. Then, during grilling, I followed tradition with the cumin and chilli — but included fennel and coriander as well. The result is less about complexity and more about bold, aromatic impact.

As someone used to marinating Malaysian satay in a rich, intricate spice paste before grilling, I initially wondered if the minimalist approach for this recipe would be too simple. But I couldn’t have been more wrong. The result was bold, smoky and deeply savoury — truly some of the best skewers I’ve ever had! Proof that sometimes, when it comes to flavour, less really is more. And the best part? While traditionally grilled over charcoal, they work beautifully in the oven too — which is exactly how I made mine.

Did you make this recipe?

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XINJIANG-INSPIRED LAMB SKEWERS

Makes 20 – 6″ skewers

Ingredients:

Marinade:
1 kg boneless lamb shoulder (or leg), cut into 3/4″ or 2cm cubes (including some fat)
1 large onion, roughly chopped into large chunks
4 tablespoons neutral oil
1-1/2 teaspoon salt
1-1/2 teaspoon cumin powder
1 teaspoon fennel powder
1 teaspoon coriander powder

Spice Mix:
1 tablespoon cumin powder
1 tablespoon chilli powder
1 teaspoon fennel powder
1 teaspoon coriander powder

Garnish (optional):
Chilli powder
Toasted cumin seeds

Method:

1. Place all the ingredients for the marinade in a large bowl. Mix well, cover and marinate for at least 2 hours or preferably overnight.

2. If using wooden skewers, soak them in water for at least 30 minutes. In a small bowl, combine ingredients for the spice mix.

3. Discard the onions from the marinade and thread the meat (alternating lean and fatty pieces) onto the skewers.

4. Light the charcoal/preheat the grill. Or, if using the oven, position the rack in the upper third of the oven, preheat at the broil setting, and prepare a metal rack set on top of a baking sheet.

5. Place skewers on the grill (or arrange them on the rack of the baking sheet and place in the oven). When the skewers are just cooked but not browned yet (it’ll take about 10 minutes in the oven), generously sprinkle the spice mix all over the skewers, and then continue grilling and turning over the skewers until they are nicely browned on both sides.

6. Enjoy the skewers while hot, garnished with toasted cumin seeds and additional chilli powder, if desired.