Lamb, spice, and a little heat. This is tough to pair with a wine…however, I am going with a white wine here. The cumin and chili powder won’t do well with tannic acid, so an off-dry Gewurztraminer will do the trick.
Let us know what you think.
1 1/2 – 2 pounds lamb breast
2 tablespoons Shaoxing wine or dry sherry (optional)
3 tablespoons cumin seeds
1 tablespoons Chinese chili powder
2 teaspoons powdered garlic
2 teaspoons powdered fennel
2 teaspoons kosher salt
Carve the lamb breast meat off the bones and cut them into small chunks of approximately 1″ by 1/2″ by 1/2″, leaving the fat attached. Spear the lamb on bamboo grilling skewers, so the layers alternate between fat and meat. If you choose to use Shaoxing wine, brush it over all the meat and let the skewers rest for 15 minutes.
While the skewers are resting, preheat a gas or charcoal grill to high heat.
Make the chuanr seasoning by stirring together the cumin seeds, chili powder, powdered garlic, powdered fennel, and kosher salt.
Shake the chuanr seasoning liberally over the skewers, coating the meat thoroughly.
Put the skewers on the grill, cook for four minutes, then turn them. The fat will start to melt and become semi-translucent. Continue grilling until the meat is cooked through, about 8-10 minutes total.
Remove the skewers from the grill and distribute
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