Chinese · Dinner
Spicy Lamb Skewer Salad
Char-grilled lamb shoulder skewers coated with cumin and Sichuan peppercorn, served over crisp lettuce, cucumber and scallion with a chili-vinegar dressing. Rooted in Xinjiang-style street skewers, the salad balances numbing spice, garlic, and sesame oil against cool raw vegetables for a smoky, tingling, refreshing plate.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
420Calories
33.2gProtein
27.5gFat
10.8gCarbs
5.1gSugar
2.9gFiber
1180mgSodium
135mgChol
10.9gSat Fat
690mgPotassium
95mgCalcium
3.8mgIron
2.6mcgVitamin B12
9mgVitamin C
Goes well with
Chinese rice wine or dry sherry
local
Chinese black tea (Tie Guan Yin)
international
low-carb
low-calorie
gluten-free-adaptable
spice-route
thirty-min-meals
Instructions
1
Prep
Cut lamb shoulder into 1-inch cubes, thread onto one or two skewers. Crush dried chili and toast and grind Sichuan peppercorn. Mince garlic and slice scallion, keeping white and green parts separate. Tear lettuce and thinly slice cucumber.
2
Marinate
Toss lamb with cumin, dried chili, Sichuan peppercorn, garlic, soy sauce, sesame oil and scallion white part. Cover and marinate 30 minutes.
3
Char
Heat a grill pan to high with vegetable oil. Grill skewers 8–10 minutes, turning every 2 minutes, until charred and lamb reaches 63°C.
4
Toss
In a bowl, combine dressed lettuce, cucumber slices and scallion green with red wine vinegar, sugar and salt.
5
Plate
Mound salad on a plate, lay lamb skewers on top, scatter cilantro and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb shoulder
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp dried-chili
- 1 tsp1 tsp sichuan-peppercorn
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp vegetable-oil
- 4 cups200g lettuce
- 11 cucumber
- 4 tbsp4 tbsp red-wine-vinegar
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
