Sichuan Lamb Chuan

Sichuan Lamb Chuan is a flavorful and spicy skewered lamb dish, marinated in aromatic spices and grilled to perfection. Perfect for BBQ lovers, this dish offers a delightful blend of numbing heat and savory flavors that will tantalize your taste buds.

Ingredients

• Lamb shoulder - 400 grams, cut into 2 cm cubes
• Sichuan peppercorns - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Chili powder - 2 teaspoons
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Rice wine or Shaoxing wine - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon (for grilling)
• Salt - 1 teaspoon
• Fresh cilantro - for garnish
• Skewers - 4-6 (soaked in water if wooden)

Steps

1. In a dry skillet, toast the Sichuan peppercorns and cumin seeds over medium heat for 2-3 minutes until fragrant. Let cool, then grind to a fine powder.
2. In a bowl, combine the ground Sichuan peppercorns, cumin, chili powder, minced garlic, minced ginger, soy sauce, rice wine, sesame oil, and salt to create a marinade.
3. Add the lamb cubes to the marinade, mixing well to coat all pieces. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
4. Preheat your grill or grill pan over medium-high heat. Thread the marinated lamb onto the soaked skewers.
5. Brush the grill with vegetable oil to prevent sticking. Grill the skewers for 8-10 minutes, turning occasionally until the lamb is cooked through and slightly charred.
6. Remove from the grill and let rest for a couple of minutes. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 4 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 780 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains anti-inflammatory properties from spices like ginger and Sichuan peppercorns.

Tags