Chinese BBQ Lamb Skewers

Name: Chinese BBQ Lamb Skewers
Total time: 45 min
Yield: 4 servings
Cuisine: Northern Chinese Street Food
Ingredients: boneless lamb shoulder; toasted cumin seeds; light soy sauce; Shaoxing wine; neutral oil (e.g., grapeseed or canola)

羊肉串 · yang rou chuan

家庭快手版 · Home version: Family version uses simple marinade and charcoal-free grilling—no wok hei needed, just deep lamb flavor and gentle char.

My uncle in Ürümqi taught me this on a summer evening in his courtyard—he skewered mutton shoulder by hand, brushed it with cumin oil, and turned each stick slowly over glowing coal. 'No rush,' he said, 'the meat tells you when it’s ready.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy

Ingredients

boneless lamb shoulder羊肩肉（去骨）🛒 local500 g
toasted cumin seeds炒香孜然籽🏮 asian15 g
light soy sauce生抽🏮 asian30 ml
Shaoxing wine绍兴酒🏮 asian15 ml
neutral oil (e.g., grapeseed or canola)无味植物油（如葡萄籽油或菜籽油）🛒 local15 ml

boneless lamb shoulder: Look for well-marbled, bright pink meat; avoid pre-ground or frozen blocks.

toasted cumin seeds: Grind fresh in mortar or spice grinder—pre-ground loses aroma fast.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut lamb into 2.5 cm cubes. Place in a bowl and pat dry with paper towels — excess moisture prevents browning.
擦干再腌
🔍 Look for 1 分钟 · 1 minute
Visual: 肉块呈哑光状，无水光。Meat cubes look matte, not glistening.
You know it's right when: 表面不见水珠。No water beads visible on surface.
2In a small pan over medium heat, toast cumin seeds until fragrant and lightly golden — about 1.5 minutes. Transfer to a mortar and crush coarsely.
焙香再捣
🔍 Look for Medium heat 1–2 分钟 · 1–2 minutes
Visual: 籽粒呈浅琥珀色，偶有轻微爆裂声。Seeds turn pale amber, some pop softly.
You know it's right when: 散发暖香，无烟、无焦黑。Aromatic warmth rises — no smoke or darkening.
3Add light soy sauce, Shaoxing wine, and oil to the lamb. Mix in crushed cumin. Marinate 20 minutes at room temperature.
室温短腌
🔍 Look for 20 分钟 · 20 minutes
Visual: 肉块泛微光，裹薄亮酱汁。Meat glistens faintly, coated in thin glossy marinade.
You know it's right when: 肉纤维明显松弛，吸收酱汁。Lamb fibers visibly relax and absorb liquid.
4Thread 4–5 cubes per bamboo skewer (soak skewers in water 30 min first). Leave 3 mm space between pieces for even cooking.
留缝才熟透
🔍 Look for 5 分钟 · 5 minutes
Visual: 肉块贴签但不挤压。Skewers hold meat snugly but not compressed.
You know it's right when: 块间缝隙不超过3毫米。No gaps wider than 3 mm between cubes.
5Heat a cast-iron grill pan over medium-high heat until smoking lightly. Grill skewers 2–3 minutes per side, turning once, until edges are deeply caramelized and center is just cooked through.
中高温快烤
🔍 Look for Medium-high 共4–6分钟 · 4–6 minutes total
Visual: 边缘呈深红褐色焦痕，内里略弹。Edges show dark mahogany char, interior slightly springy.
You know it's right when: 滋滋声变强；肉块可轻松离锅。Sizzle intensifies; meat releases easily from pan.

Tips

· Use shoulder, not leg — it’s fattier and stays juicy on skewers.
· If using oven: broil on middle rack, 15 cm from element, 4 minutes per side.
· Serve immediately — lamb dries out fast off heat.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide