Uyghur Lamb Skewers



  • 800g lamb rump steaks
  • 3T tamari or 2T dark soy sauce
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 3 Tbsp pomegranate molasses
  • Juice of ½ lemon
  • 2 Tbsp olive oil
  • 2 tsp whole cumin seeds


For the marinade, mix together tamari, pomegranate molasses, cumin, chilli powder, olive oil and lemon juice.

Dice the lamb (make sure you leave the fat on for flavour), mix with the marinade, cover and let the flavours infuse overnight.

Preheat your bbq to medium. Thread the marinated lamb onto the (pre-soaked) skewers and sprinkle with whole cumin seeds.

BBQ until cooked medium, turning every so often.

Serve immediately with some fresh salad and cous cous


There are a couple of important tips to making the perfect bbq lamb.

Firstly, choose the right cut of lamb. We love lamb rump as it's full of flavour, has just enough fat, and remains tender.

Always add a little oil to your marinade, as this will stop the meat sticking to the bbq, and never put oil directly on the bbq

Marinate meat off the skewers, then thread on later. This way you'll get an even coating and the best flavour punch.

Don't forget to soak your skewers in warm water for at least 30 minutes, or ideally use flat metal skewers which are available at specialty bbq stores and middle eastern delis (the round ones don't seem to grip the food very well so avoid spending good money on these

Slow cook on a medium heat, turning every so often to get the most tender result. A high heat will make it tough.

BBQ'ing on a grill plate or cooking on a griddle pan on the stove top is pretty good, but if you can be bothered setting up a proper hot coal bbq you'll love the flavour event more


Don't Miss

Latest Updates

Manage My Updates