Cumin lamb skewers with quick chilli pickle is your new weeknight go-to

Name: Cumin lamb skewers with quick chilli pickle is your new weeknight go-to
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g boneless lamb shoulder, cut into 2cm pieces; 1 tbsp ground cumin; 60ml (¼ cup) soy sauce; 2 long red chillies, thinly sliced; 2 eschalots (French shallots), thinly sliced; 1 tsp finely grated ginger; 60ml (¼ cup) rice wine vinegar; 2 tbsp honey; 1 tsp salt flakes; 1 tbsp vegetable oil; 200g egg noodles; micro or regular coriander leaves, to serve (optional)

Head off an aromatic adventure with this easy street food-inspired feast.

Jessica Brook

August 21, 2025

Transport yourself with these cumin lamb skewers with quick chilli pickle and noodles. James Moffatt

easyTime:< 30 minsServes:4

Who says a meal this delicious has to be complicated? The simple, punchy chilli pickle cuts through the richness of grilled cumin lamb skewers, creating a speedy and satisfying dinner served with noodles.

Ingredients

800g boneless lamb shoulder, cut into 2cm pieces
1 tbsp ground cumin
60ml (¼ cup) soy sauce
2 long red chillies, thinly sliced
2 eschalots (French shallots), thinly sliced
1 tsp finely grated ginger
60ml (¼ cup) rice wine vinegar
2 tbsp honey
1 tsp salt flakes
1 tbsp vegetable oil
200g egg noodles
micro or regular coriander leaves, to serve (optional)

Method

Step 1
Place the lamb, cumin, and soy sauce in a large bowl, toss to coat, then set aside in the fridge to marinate.
Step 2
Meanwhile, combine the chilli, eschalot, ginger, vinegar, ¼ cup water, honey and salt in a small saucepan over medium heat. Bring to a simmer and cook for 4-6 minutes, or until syrupy. Set aside.
Step 3
Thread the lamb onto 12 metal skewers. Preheat the grill to high. Brush the skewers with oil and cook for 10 minutes, turning, until charred.
Step 4
Cook the noodles in boiling water for 3 minutes (or according to packet instructions). Drain and refresh in hot water. Serve the noodles topped with skewers, spoon over the chilli pickle, and scatter with coriander leaves.