Sichuan lamb kebabs

Sichuan lamb kebabs

By
From
Encyclopedia of Food and Cookery
Serves
6

Lamb is popular in northern China and a beautifully seasoned dish of skewered lamb is featured at the famous Peking Duck restaurant in Beijing (formerly called Peking). Sichuan peppercorns and sweet bean paste can be found at Asian food stores.

Ingredients

Quantity Ingredient
1 teaspoon sichuan peppercorns or black peppercorns
60ml light soy sauce
2 tablespoons chinese rice wine
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
2 teaspoons sesame oil
1 teaspoon five-spice powder
1/4 teaspoon freshly ground white pepper
1kg boneless lamb shoulder, trimmed of excess fat and gristle and cut into bite-size cubes
sweet bean paste, to serve

Method

  1. Place peppercorns in a small, heavy frying pan and stir over moderate heat for 3 minutes or until fragrant. Pulverise in a blender, or by hand with a mortal and pestle, and place in a large bowl. Add remaining ingredients, except lamb and sweet bean paste, and stir to combine. Add lamb cubes to marinade, tossing to coat each piece. Cover and leave to marinate for 3 hours at room temperature or overnight in refrigerator. Soak 6 long bamboo skewers in water for 1 hour (to prevent charring).
  2. Thread lamb cubes onto skewers, leaving a little space between each cube. Reserve marinade. Arrange skewers on a rack placed over grill pan and grill about 10 cm from heat for 8–10 minutes. While lamb is cooking, turn skewers to brown evenly and baste several times with reserved marinade. Serve with boiled rice and sweet bean paste for dipping.
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