Chinese-style Spicy Lamb Kebabs

Ingredients

In this Chinese adaptation of Galouti kebabs, we incorporate Chinese spices and seasonings to infuse the dish with the distinct flavors of Chinese cuisine. The original Indian spices are replaced with a combination of Chinese five-spice powder, Sichuan peppercorns, and chili flakes, giving the kebabs a fiery and aromatic profile. Additionally, the cooking technique is modified to include grilling instead of pan-frying, which adds a smoky flavor to the kebabs. We alse have the original recipe for Galouti kebab, so you can check it out.

• 500g (1.1 lb) minced lamb 500g (1.1 lb) minced lamb
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced lamb, ginger-garlic paste, Chinese five-spice powder, crushed Sichuan peppercorns, chili flakes, soy sauce, oyster sauce, cornstarch, and salt. Mix well to ensure the spices are evenly distributed.
2. 2.
   Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to meld together.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Divide the lamb mixture into small portions and shape them into oval-shaped kebabs.
5. 5.
   Thread the kebabs onto the soaked bamboo skewers.
6. 6.
   Brush the kebabs with vegetable oil to prevent sticking.
7. 7.
   Grill the kebabs for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
8. 8.
   Remove the kebabs from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb — Use lean minced lamb for a healthier option. If lamb is not available, you can substitute it with minced beef or chicken.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add a pinch of Chinese chili oil to the marinade.
• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Serve the kebabs with a side of chili garlic sauce or sweet and sour sauce for dipping.
• If you prefer a milder flavor, reduce the amount of chili flakes and Sichuan peppercorns.
• Experiment with different meats such as pork or turkey for a variation in taste.

Serving advice

Serve the Chinese-style Spicy Lamb Kebabs hot, garnished with chopped spring onions and sesame seeds. They can be enjoyed as an appetizer or as a main course with steamed rice or noodles.

Presentation advice

Arrange the grilled kebabs on a platter, placing them in an alternating pattern. Garnish with fresh cilantro leaves and serve with a side of chili garlic sauce for an attractive and flavorful presentation.