Chinese · Dinner
Grilled Lamb Skewers (GLP-1)
Chinese-style grilled lamb skewers with cumin and Sichuan peppercorn, char-grilled until deeply browned. Served over steamed edamame and bok choy tossed with rice vinegar, topped with fresh scallion and chili flakes.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
338Calories
35.6gProtein
14.6gFat
13.9gCarbs
2.4gSugar
5.9gFiber
712mgSodium
97mgChol
5.3gSat Fat
890mgPotassium
150mgCalcium
4.6mgIron
2.4mcgVitamin B12
32mgVitamin C
gluten-free-adaptable
low-carb
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Cut lamb leg into 1-inch cubes and toss with ground cumin, crushed Sichuan peppercorn, chili powder, minced garlic, soy sauce and sesame oil until evenly coated.
2
Marinate
Cover and let lamb sit at room temperature for 20 minutes.
3
Grill
Thread lamb onto a metal skewer and char on a hot grill or grill pan over high heat for 8–10 minutes, turning every 2 minutes, until deeply browned and internal temperature reaches 145°F (63°C).
4
Plate
Arrange the lamb skewer over steamed bok choy and edamame tossed with rice vinegar, salt and black pepper, scattering sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g lamb leg
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp Sichuan peppercorn
- 1 tsp1 tsp chili powder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 7 oz200g edamame, cooked
- 5.6 oz160g bok choy
- 22 scallion
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
