Brochetas de cordero especiadas

Ingredients

• 5 tspground cumin
• 5 tspfennel seeds
• 2 tspdried chilli flakes
• 2 tsppaprika
• 15 mldark soy sauce
• 25 mlgroundnut oil
• 25 mlMAGGI Beef Liquid Concentrate Fonds
• 25 mldry sherry or rice wine vinegar
• 1 kglamb fillet, finely sliced and cut into 2 cm squares
• 2 tspsunflower oil
• 40wooden skewers
• as requiredrice noodles and spring onion salad
• 15 mltoasted sesame oil

Instructions

1. 1

   Soak the skewers

   Soak the wooden skewers in water for about 20 minutes.

2. 2

   Season the lamb

   Mix the cumin, fennel seeds, chilli flakes, paprika, dark soy sauce, groundnut oil, beef concentrate and sherry or rice wine vinegar in a large bowl. Add the lamb and turn it to coat in the mixture, then thread the pieces onto the skewers.

3. 3

   Cook the skewers

   Heat a griddle pan over a high heat and drizzle the sunflower oil over the lamb. Put the skewers in the pan and cook until browned.

4. 4

   Serve the skewers

   Put 4 skewers on each plate and serve with rice noodles and spring onion salad.

What are spiced lamb skewers?

Skewered lamb is a simple way to cook small pieces of meat quickly over direct heat, with versions found in many food traditions. This recipe gives the lamb a bold, aromatic coating from cumin, fennel, chilli and paprika.

The combination of savoury seasoning and a hot griddle makes it a handy choice for a quick meal. Rice noodles and spring onion salad provide a fresh accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 55g protein, 8g carbs, 32g fat.

Lamb supplies most of the protein, while groundnut, sunflower and sesame oils contribute much of the fat; the rice noodles provide most of the carbohydrates when included. Balance the plate with a generous serving of spring onion salad or leafy vegetables alongside the skewers.

Building the spice mixture

Whole fennel seeds: these bring a fragrant, slightly sweet note alongside the earthy cumin. Combine them with the other seasonings before adding the meat so the lamb is evenly coated.

Sauces and oil: dark soy, beef concentrate, groundnut oil and sherry or rice wine vinegar form the savoury base. Stir everything together in the bowl before tossing in the lamb.

Preparing the lamb

Even pieces: cut the finely sliced fillet into 2 cm squares, as directed, so the pieces can be threaded and cooked together. Try to keep them similar in size for more even browning.

Threading: leave a little space between pieces rather than pressing them tightly together. This gives the heat room to reach the surfaces.

Getting a good griddle

Hot pan: heat the griddle over high heat before adding the skewers. A hot surface helps the lamb brown rather than sit in a cooling pan.

Browning: cook the skewers until browned, as the recipe directs. The source does not give a precise cooking time, so check the lamb as it cooks rather than relying on an exact number of minutes.

Soaking wooden skewers

Water soak: immerse the wooden skewers for about 20 minutes before threading on the lamb. This is the preparation step specified in the method.

Barbecue option: the recipe also suggests cooking the skewers on a barbecue for a smoky flavour. Keep an eye on them over the high heat and turn them as needed for browning.

Serving the skewers

Noodle salad: serve the skewers with rice noodles and spring onion salad, as suggested. The recipe also proposes a leaf salad dressed lightly with soy and sesame oil, with orange segments.

Sesame finish: use the listed toasted sesame oil as part of the salad dressing. Add it lightly so it complements, rather than overwhelms, the spiced lamb.

Recipe notes & tips

• Soak the wooden skewers in water for about 20 minutes before using them.
• Cut the lamb into evenly sized 2 cm squares so the pieces cook more consistently.
• Mix the seasoning ingredients thoroughly before adding the lamb.
• Preheat the griddle over high heat before cooking the skewers.
• For a smoky variation, cook the skewers on a barbecue as suggested in the recipe.

Variations

• Barbecue: cook the skewers over a barbecue for the smoky flavour suggested in the recipe.
• Leaf salad: serve the skewers over leaves dressed lightly with soy and sesame oil.
• Orange segments: add orange segments to the suggested leaf salad for a bright, sweet contrast.
• Noodle side: keep rice noodles and spring onion salad as the simple accompaniment.
• Sherry or vinegar: choose either dry sherry or rice wine vinegar for the seasoning mixture.

Common mistakes to avoid

• Skipping the soak: wooden skewers may scorch more readily, so soak them in water for about 20 minutes first.
• Uneven lamb pieces: pieces of different sizes can brown at different rates, so cut them into similar 2 cm squares.
• Crowding the skewers: tightly packed pieces have less exposed surface, so thread the lamb with a little space between pieces.
• A cool griddle: the lamb may not brown well, so let the pan heat over high heat before adding the skewers.
• Overcooking: lamb can become dry if left on the heat too long, so check the pieces as they brown.

How to store

Refrigerate leftover cooked lamb promptly in a covered container and use within 3 days. Reheat until piping hot, taking care not to leave it on the heat longer than necessary; store noodles and salad separately if possible.

Frequently asked questions