Lamb Skewers (Yangkkochi)
Quick answer
How to make addictive lamb skewers with aromatic cumin at home.
- 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
Key ingredients
Core cooking flow
- 1 Cut the lamb into 2cm cubes and pat dry to remove any blood.
- 2 Marinate the meat with cooking wine, salt, pepper, and minced garlic for 20 minutes.
- 3 Thread 5-6 pieces of meat onto each skewer evenly.
How to make addictive lamb skewers with aromatic cumin at home.
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
- 20-minute mirin marinade tames gaminess by breaking down surface proteins
Instructions
- 1
Cut the lamb into 2cm cubes and pat dry to remove any blood.
- 2
Marinate the meat with cooking wine, salt, pepper, and minced garlic for 20 minutes.
- 3
Thread 5-6 pieces of meat onto each skewer evenly.
- 4
Lightly oil a pan or grill and cook the skewers, turning frequently until golden brown.
- 5
When the meat is almost cooked, sprinkle with a mixture of cumin and red pepper flakes.
Tips
Nutrition (per serving)
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