Cumin Lamb Skewers

Ingredients (4-6 skewers):

• 500 g lamb shoulder (cut into 2 cm cubes, keep some fat)
• 2 tbsp YumYum YumYum Emperor’s Dust seasoning
• 1½ tbsp cumin seeds (whole, lightly toasted)
• 1 tbsp cumin powder
• 1 tbsp chili flakes (adjust to heat preference)
• 1 tsp salt (reduce since YumYum adds flavor)
• 1 tbsp light soy sauce
• 1 tbsp – TAR & ROSES PINOT GRIGIO
• 2 cloves garlic, finely minced
• 1 tsp ginger, finely minced
• 2 tbsp neutral oil (peanut or canola)
• 1 tsp white sesame seeds (optional, garnish)
• Handful fresh coriander/cilantro, chopped (optional)
• Skewers (bamboo soaked or metal)

MARINADE:

1. In a large bowl, mix lamb with soy sauce, wine, garlic, ginger, 1 tbsp oil, and 1 tsp salt.
2. Add 1 tbsp YumYum Emperor’s Dust into the marinade and massage well.
3. Cover and marinate for at least 2 hours or overnight in the fridge.

SPICE SPRINKLE:

1. Toast cumin seeds until fragrant, crush lightly.
2. Mix: remaining 1 tbsp YumYum Shanghai Nights, cumin powder, chili flakes, and toasted cumin seeds.
3. Reserve half for grilling and half for finishing.

COOKING

1. Skewer 3–4 lamb cubes each.

2. Preheat charcoal or grill to medium-high.

3. Brush with oil, grill 2–3 min per side.

4. Sprinkle spice mix (with YumYum Shanghai Nights) as you turn, letting it toast into the meat.

5. Grill until browned with slight char (8–10 min total).

TO SERVE:

Finish with remaining spice mix, sesame seeds, and coriander.

Serve hot with flatbread or rice.
YumYum Emperor’s Dust adds an extra umami and aromatic punch, balancing cumin and chili while keeping the authentic Xinjiang street barbecue style.