Lamb Skewers (Yangkkochi)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This is the cumin-and-chili flavor of a Korean lamb skewer bar, where you roll each skewer through a dish of spice, made at home in a pan or on a grill.
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Here the cumin and chili flakes are mixed and scattered straight onto the meat as it finishes cooking. If cumin is new to you, a little curry powder in the mix makes it less foreign.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.