Hello folks!! When I had been to Western China I tried spiced kabob and I just loved it. So I found the recipe and prepared it last week when we had a family time. We tried it with lamb since everyone in the family loves it. You can also use the same recipe for beef and chicken.
2 tbsp (25 mL) cumin seeds
1 tbsp (15 mL) dried red pepper flakes
6 garlic cloves, finely minced
1 tbsp (15 mL) finely minced ginger
1 tsp (5 mL) ground Szechwan peppercorns
1 tsp (5 mL) chili powder
1 tbsp (15 mL) freshly ground black pepper
1 1/2 lb (750 g) lamb shoulder or leg, cut into 1-inch (2.5-cm) cubes
1/4 cup (50 mL) canola oil
Bamboo skewers soaked in water overnight
Canola oil, for brushing
In small, dry frying pan, heat cumin seeds over medium heat until fragrant or until they start to turn golden about 2 minutes. Remove to cool then place into electric grinder, or mortar and pestle and grind until fine. Place into mixing bowl and mix together well with rest of spices, garlic, and pepper.
In another mixing bowl, mix lamb and canola oil until well coated. Add spice mixture and mix well to coat. Cover with plastic wrap and refrigerate for at least 6 hours to overnight. Alternatively, marinate in large, heavy, resealable plastic bag and refrigerate.
Skewer four to five pieces of lamb on each skewer. Heat prepared grill or barbecue until medium-high to high heat.
Brush small amount of canola oil over each skewer and grill, turning frequently, about 6 to 8 minutes, or until desired doneness.
Prep Time: 15 min.
Cook Time: 8 min.
Source : http://www.physiomed.ca/blog/healthy....