Chinese BBQ Lamb Skewers
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This is a follow up recipe for the Chinese BBQ spice. If you haven't watch it yet, please take a look first, because we gonna use the BBQ spice in this dish. The most popular way to use it, of course, is to make some Chinese BBQ skewers. Its flavor and aroma remind me of the night markets in China. My mouth is drooling just thinking about it. I am using lamb leg meat, but you can do this with beef (Flat Iron, Flank Steak, and Sirloin), chicken (Chicken Thigh and Leg), and pork (Pork Shoulder and Pork Butt) as well.
Souped Up Recipes
- 454g / 1 lb of lamb shoulder or leg meat
3 tbsp of BBQ spice to season the meat
- 1/3 tsp of baking soda
- 2.5 tbsp of cooking oil
- 1.5 tsp of BBQ spice to sprinkle at the end
Cut the meat into bite-size pieces, then season with 3 tbsp of the BBQ spice rub, 1/3 tsp of baking soda, and a big drizzle of cooking oil.
- Mix thoroughly and let it sit for 30 minutes; you can also put it in the fridge overnight.
- Put the meat onto the skewers. If using bamboo skewers, presoak them in water to prevent burning.
- Preheat the oven to 550 F. Then switch to the boiler and set it to 550F. Place the lamb skewers on the second to the top rack so they are closer to the heat source without burning.
- Roast the lamb skewers for 5 minutes per side. However, every oven is different; please keep an eye on the meat. You can also grill them on an open flame, taking 4-5 minutes per side over high heat.
- Take the lamb skewers out and sprinkle more of the BBQ spice to reinforce the flavor.