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Beijing lamb skewers

27 December 2016

Tasty morsels of lamb with a cumin and chilli marinade.

Beijing lamb skewers
Beijing lamb skewers




  • 500g lamb shoulder
  • 2tsp cumin seeds
  • 1tbsp dried chilli flakes
  • Salt, to taste
  • 2tbsp oil
  • 1 spring onion stalk, finely sliced
  • ½ red chilli, finely sliced
  • 6 x bamboo skewers, soaked in water for at least one hour


1. Cut the lamb into ½ inch cubes and place into a bowl.

2. Grind the cumin seeds, dried chilli flakes and salt together using a spice grinder or a pestle and mortar until coarse. Add half of the mixture to the lamb and reserve the other half for later.

3. Add 1 tablespoon of the oil to the lamb and mix well ensuring that the lamb is evenly coated. Cover with cling film and refrigerate for at least 20 minutes.

4. Thread the meat onto the soaked skewers and make sure the meat is tightly packed leaving an inch at the bottom of the skewer.

5. Heat a griddle pan over a high heat until very hot. Drizzle the other 1 tablespoon of oil over the skewers before placing them carefully onto the griddle pan. Cook for 1 minute on each side to ensure they have a nice colour on the outside. Transfer to a plate and let the skewers rest for a couple of minutes.

6. When ready to serve, sprinkle over the remaining spice mixture as well as the finely sliced spring onion and red chilli.

This recipe is provided by Wing Yip, the UK's leading Oriental grocer with stores in Birmingham, Cricklewood, Croydon and Manchester.

Visit our Asian recipe section for recipes from Vietnam, China, Thailand and more.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.