10 spice lamb skewers

This is a dish from one of the oldest cities in China and the starting point of the Silk Road.

To serve 4 (about 40 skewers)

1 kg lamb fillets, cut into 1 to 1.5cm cubes (about 25g per skewer works well.)

1 tablespoon good quality salt (ie sea salt, Himalayan)

2 lemons cut into wedges

Spice mix: 

1 tsp ground cumin

1 tsp sweet paprika

1 tsp ground fennel

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground turmeric

1/2 tsp roasted and ground Sichuan pepper (available from Asian supermarkets. It is also sometimes called Prickly Ash.)

1 tsp ground ginger

1/2 tsp ground cloves

1 tsp salt

2 tsp dried chilli flakes

1/3 cup rice bran oil

To make the spice paste, combine all the spices in a large bowl, mix in the oil to form a smooth paste. Add the meat and mix until it is well covered. Cover and refrigerate for anywhere between 1-24 hours.

Soak the bamboo skewers in cold water for half an hour. Thread the lamb onto the skewers and cook on your hot BBQ. They will take around 5-10 minutes, depending on how rare you like your lamb.

Serve with a sprinkle of salt and a squeeze of lemon. 


This mix works well with the sweetness of lamb but will also work well with other meats.