Ingredients:
• 2 pounds lamb meat
• ½ onion, sliced
• 2 tablespoons light soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons cornstarch
• 1 egg white
• 2 teaspoons coarse salt
• 2 tablespoons cumin powder
• 1.5 tablespoon chili flakes/powder
Directions:
• Combine lamb cubes, onion, soy sauce, oil, cornstarch, cumin powder, chili flakes, and egg white in a bowl.
• Massage well with your hands to help the meat absorb the liquid.
• Refrigerate for 2 to 4 hours (do not add salt yet, as it draws out moisture and makes the meat tough).
• Use metal skewers, or bamboo skewers soaked in warm water for 30 minutes.
• Thread the meat in a strict pattern: 3 lean cubes alternating with 2 fat pieces (Lean-Fat-Lean-Fat-Lean).
Grilling Methods:
Charcoal Grill (Authentic)
• Heat charcoal until covered with white ash. Place skewers on the grill
• Flip frequently. Once the meat changes color, sprinkle salt evenly on both sides.
• Grill for 8–10 minutes total until golden and bubbling.
Oven Method
• Preheat your oven to 220°C (425°F).
• Place skewers on a greased wire rack, with a foil-lined baking sheet underneath to catch drips.
• Bake for 8 minutes, remove, and flip.
• Sprinkle both sides with the salt.
• Bake for another 5 minutes until the fat sizzling and golden brown.
To freeze: Freeze the lamb immediately after combining it with the marinade. For the best quality and to prevent freezer burn, try to cook the lamb within 2 to 3 months.
Thawing Process:
Always thaw the bag in the refrigerator for 12 to 24 hours.
