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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill. | 2. Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers. | 3. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high. | 4. Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl. | 5. Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture. | 6. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bamboo skewer	24			-	-	-	-
leg lamb	2	lbs	boneless	2086.56	0.0	162.4795	154.859
vegetable oil sesame	1/4	cup		-	-	-	-
cumin powder	1/2	cup		-	-	-	-
chili powder	1/2	cup		182.736	32.2056	8.7221	9.2534
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
szechuan peppercorn	1	tablespoon	ground	-	-	-	-
garlic	1	tablespoon	granulated	12.665	2.8101	0.5406	0.0425
salt	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.