Lamb Skewers (Yangkkochi)
Quick answer
Lamb Skewers, or Yangkkochi, are grilled meat skewers featuring lamb shoulder coated in aromatic spices.
What makes this special
- Aromatic cumin in Yangkkochi lamb skewers is added at the end of grilling to avoid any bitter notes.
- Cumin sprinkled at the end activates its oils without burning bitter
- 2 cm shoulder cubes char the surface while keeping the center pink
Key ingredients
Core cooking flow
- 1 If using wooden skewers, soak them in water for at least 20 minutes.
- 2 Finely mince 5 garlic cloves. Add the garlic, 1 tablespoon cooking wine, 0.5...
- 3 Let the lamb marinate at room temperature for 20 minutes.
Lamb Skewers, or Yangkkochi, are grilled meat skewers featuring lamb shoulder coated in aromatic spices. The preparation involves cutting the lamb shoulder into two-centimeter cubes and marinating it with cooking wine, minced garlic, salt, and pepper for twenty minutes to tame any gamey smell. Threading the meat pieces onto skewers with small gaps ensures that the heat penetrates the center without burning the exterior. The skewers are grilled on a preheated pan or grill for six to eight minutes while turning them to brown each side. Cumin seeds and red pepper flakes are sprinkled over the meat during the final thirty seconds of grilling. This late addition activates the natural oils of the cumin without burning the spices, avoiding any bitter flavor. Wooden skewers should be soaked in water beforehand to prevent them from burning.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
If using wooden skewers, soak them in water for at least 20 minutes.
Cut 400 g lamb shoulder into 2 cm cubes, then press well with paper towels to remove blood and surface moisture.
- 2Season
Finely mince 5 garlic cloves.
Add the garlic, 1 tablespoon cooking wine, 0.5 teaspoon salt, and 0.5 teaspoon black pepper to the lamb, then massage until every piece is lightly coated.
- 3Finish
Let the lamb marinate at room temperature for 20 minutes.
Meanwhile, mix 1 tablespoon cumin seeds with 1 tablespoon red pepper flakes so the finishing spice is ready before the skewers hit the heat.
- 4Heat
Thread 5-6 lamb pieces onto each skewer without packing them too tightly.
Leave small gaps between pieces so heat reaches the center and the outside browns instead of burning before the inside cooks.
- 5Control
Preheat a pan or grill over medium-high heat for 2-3 minutes, then brush on 1 tablespoon cooking oil in a thin layer.
Add the skewers and cook for 6-8 minutes, turning to brown each side.
- 6Finish
When the outside is browned and the juices run clear, lower the heat.
Sprinkle the cumin and red pepper mixture evenly over the skewers, cook for 30 seconds more to release the aroma, and serve right away.
After the steps
Pick a recipe that fits this dish.
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