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Spicy cumin and chilli lamb kebabs recipe

Spicy cumin and chilli lamb kebabs recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb shoulder

Enjoy these spicy cumin lamb kebabs with a glass of cold beer to get the full Chinese street food experience right at home!

1 person made this

IngredientsServes: 10

  • 450g lamb shoulder, sliced into chunks
  • 10 skewers
  • 2 tablespoons ground cumin
  • 2 tablespoons chilli flakes
  • 1 tablespoon salt

MethodPrep:20min ›Cook:6min ›Ready in:26min

  1. Thread a portion of the lamb pieces onto a flat skewer. Repeat with remaining lamb and skewers.
  2. Preheat barbecue for medium heat and lightly oil the grilling grate.
  3. Place skewers onto the grilling grate. Cook, turning often and sprinkling with cumin, chilli flakes and salt until nicely browned and lamb is cooked through, about 6 minutes.


Kebabs can be cooked on any barbecue or under the grill but they are best made with a special kebab grill that allows the skewers to sit on the charcoal, allowing you to turn the skewers often so all sides are cooked evenly.

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Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)

These lovely homemade minced Lamb Kebabs (kofte / kofta) will definitely become the talk of your next barbecue! If your fluffy and soft pita breads need a juicy and extra tasty companion, you have just found it! And the best part? They are dead simple to make. Made in only 20 minutes, this traditional homemade minced lamb kofta kebab recipe never fails to impress!

Recipe Summary

  • 1 pound lamb shoulder, cut into 1/2-inch pieces
  • 10 skewers
  • 2 tablespoons ground cumin
  • 2 tablespoons red pepper flakes
  • 1 tablespoon salt

Thread a portion of the lamb pieces onto a flat kebab skewer. Repeat with remaining lamb and skewers.

Preheat a grill for medium heat and lightly oil the grate.

Place skewers on the grill. Cook, turning often and sprinkling with cumin, red pepper flakes, and salt, until nicely browned and meat is no longer pink in the center, about 6 minutes.

  • 1 lb. (0.4 kg) boneless lamb shoulder, cut meat into 1-inch cubes, 1/2-inch x 1/2-inch in diameters
  • Ground cumin and chili powder mix, dust on lamb skewers before serving, (optional)
  • Bamboo skewers, soaked in water for at least 30 minutes

Spice Marinade:

  • 1/3 cup peanut oil or cooking oil
  • 2 tablespoons tablespoons ground cumin
  • 2/3 tablespoons chili powder
  • 1 tablespoon Spice Mix, ground: cumin, coriander and fennel seeds powder
  • 1/4-1/2 teaspoon Szechuan peppercorns, crushed, (optional)
  • 2/3 teaspoons salt
  • 2 teaspoons garlic powder or 2 cloves garlic, peeled and minced


  1. Prepare the Spice Marinade. In a bowl, mix all the Spice Marinade ingredients. Marinate lamb cubes for at least 2 hours or overnight.
  2. Thread the marinated lamb cubes onto skewers (3-5 cubes per stick, depending how long the skewer is).
  3. Preheat the grill for 10 minutes. Set the lamb skewers onto the grill rack. Grill lamb skewers for 3-4 minutes on each side, or until meat is completely cooked. Remove lamb skewers from griller. Dust the lamb skewers with Spice Mix (optional) and ready to serve as is, with beer and/or a salad.

  • juice of half lemon
  • 450g/1lb lamb mince
  • 1 tablespoon oil
  • 55g/2oz fresh coriander leaves (washed and chopped)
  • 4 cloves garlic (crushed)
  • 4 green chillies (de-seeded and chopped)
  • ½ tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp black peppercorns (crushed)
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 2 tsp grated ginger
  • 1 tsp salt

Mix two teaspoons of lemon juice and the lamb mince in a bowl.

Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.

Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties.

Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through.

Spicy Indian Chapli Kebabs

These spicy Indian Chapli Kebabs will leave you wanting more! They're super delicious doesn't require any ingredients that are difficult to find! And what's even better is that you can make these in under 20 minutes!!

We both absolutely love Indian/Pakistani cuisine, and these kebabs are definitely one of our favorites! They're so easy to make that some of our friends have tried making it already despite not being into cooking at all! And they LOVED it just as much as we do .

These kebabs are spicy but won't leave your mouth burning. You can have them with rice, naan or just on their own. They're super versatile and are the perfect game-day food too!

And we're back again with a new recipe for you guys! This happens to be a childhood favorite for Aena - she absolutely loves it! On the other hand, it was Arvin's first time trying these a few weeks back and he loves it just as much! ?

This is a recipe Aena's mom has handed down to us - it's super easy to make, hardly takes 20 minutes from start to finish, but tastes absolutely delicious!!

The day we made these, we took them over to our friends' place and they all fell in love with these kebabs. They were literally all gone in 5 minutes! SO GOOD ?! And since that day, our friends keep asking us to make these again for them - some have even made these themselves at home!!

This recipe seriously needs no special India-specific ingredient except for Garam Masala - and considering how most Indian foods has this spice, it really is worth buying and having in our pantry!

Since we've shifted to Malaysia, we're still so new to KL that we haven't found the right place to buy all the special Indian spices from. But this recipe was so easy that we only needed garam masala and it's so readily available everywhere! We bet your local Indian grocery store will have this stocked up!

You really don't need to have any technical cooking skills to make these delicious kebabs - ALL it takes is some basic ingredients and the best tool in the world - YOUR HANDS!

Chop put the tomatoes and onions, grab the minced meat and spices and put them all in a bowl - then just mix it up with your hands (or you can use a spatula or wooden spoon if you want) and that's pretty much it for the prep. After that you just need a fry pan/grill and you're good to go. Soon enough you'll be gobbling down these delicious kebabs!

Most of you probably know of a new section in our posts - Chef Tips! We've decided since this week to have a tips section with each of our recipes to make sure you guys know exactly what to do, and not to do while making each of our recipes. Take it as a FAQs so it's easy for you all to make it. You can find it in all new recipes of ours and soon enough we'll update our old recipes to incorporate them too!


For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.

Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.

Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper.

Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.

While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time.

To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun.

Uyghur spicy beef skewers

Marinated in a blend of spices including cumin, chilli, ginger, coriander and nutmeg, the fragrance of these spicy beef skewers as they cook on the chargrill make this dish a definite crowd-pleaser. "The longer you marinate the beef" says chef Luke Nguyen, "the more tender and flavoursome the meat will be".



Skill level


  • 1 kg beef sirloin, cut into 2.5 cm cubes
  • 125 ml (½ cup) vegetable oil, for basting
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 2 lemons, cut into wedges, to serve
  • 1 tsp ginger powder
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground nutmeg
  • 3 tsp sea salt
  • 3 garlic cloves, finely chopped
  • 80 ml vegetable oil
  • 3 tbsp light soy sauce

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 30 minutes
You'll need 12 bamboo skewers that have been soaked in water for 20 minutes.

To make the marinade, combine all the ingredients in a bowl.

Place the beef in a large mixing bowl. Add the marinade. Mix well, cover and place in the fridge to marinate for 30 minutes (or overnight, if possible).

Spicy Moroccan Lamb Burgers

With so many lamb recipes on my blog, I am astonished I didn’t already have a proper lamb burger recipe on Easy Peasy Foodie. A massive omission, for which I am truly sorry ?

Lamb makes such fab burgers, and goes so well with so many flavours it was tricky to decide what to make. I could have gone Greek, Mexican, classic British with some fresh mint or Italian. But in the end I decided to go Moroccan, with a delicious combo of garlic, ginger, coriander, cumin, paprika and chilli.

In truth I have no idea whether they make spicy lamb burgers in Morocco, but what I wanted to do here was encapsulate all the delicious flavours of a Moroccan lamb tagine, but in burger form (bit like when I did it with Christmas, one year – all the flavours of Christmas dinner in a burger – it’s got to be tried!)

Not one to necessarily stick with one cuisine in one dish, I then topped these fab little lamb tagine burgers with tzatziki. Although Tzatziki is officially Greek, versions of yogurt, minty and garlicky sauces are found all over the Middle East, so I figured it wasn’t too much of a stretch.

And obviously those yogurt, minty, garlicky flavours go AMAZINGLY WELL with spicy lamb – a little bit of a twist on that mint sauce vibe. So what with burgers being American, mint sauce being British and brioche being French, I make that at least 5 countries represented in these burgers – I think it’s safe to call these Spicy Moroccan Lamb Burgers – ‘fusion food’!!

If you have never made homemade burgers before, don’t be put off – these Spicy Moroccan Lamb Burgers are super easy to make: simply put the lamb mince (ground lamb), spices, garlic, chilli etc. in a large bowl and mix together with your hands (lots of squidging basically!), then shape into 4 patties and grill or barbecue for 5 minutes each side, et voila. Couldn’t be simpler.

I like to serve these Spicy Moroccan Lamb Burgers on a brioche bun with lettuce and tomato underneath and a good, big dollop of homemade tzatziki on the top.

To be honest one of these babies is a meal in itself, but if you are feeling in need of a few extra carbs, serve with a side of potato wedges, Mexican Spiced Sweet Potato Cubes or Parmentier Potatoes. Alternatively wait until next week where I’ll be sharing my recipe for Roasted New Potatoes with Garlic and Rosemary – you won’t be sorry!

Wine wise, these Spicy Moroccan Lamb Burgers pretty much go with the same type of wine that you’d serve with a Lamb tagine: Cotes di Rhone, Southern French or Spanish Grenache, Rioja, Chilean Merlot… that kind of thing.