Sichuan-style cumin and lamb skewers

Name: Sichuan-style cumin and lamb skewers
Cook time: 1 h
Yield: 6-8 skewers
Cuisine: Chinese
Ingredients: 1kg diced lamb leg; 3 tsp bicarbonate soda; 1 tbsp garlic powder; 1 tbsp caster sugar; 1 tbsp soy sauce

Budget-friendly lamb leg transforms into succulent, completely delicious skewers thanks to the classic bicarbonate soda tenderising trick.

Katrina Meynink

October 16, 2025

The black vinegar sauce on these Sichuan-style cumin and lamb skewers also serves as a glaze.Katrina Meynink

easyTime:30 mins - 1 hourMakes:6-8 skewers

These Sichuan-style cumin and lamb skewers use budget-friendly lamb leg and still turn out unbelievably succulent, thanks to a simple bicarbonate soda tenderising trick. Once kissed by the grill and tossed in a smoky, tangy Sichuan glaze, these skewers are irresistible.

Ingredients

1kg diced lamb leg
3 tsp bicarbonate soda
1 tbsp garlic powder
1 tbsp caster sugar
1 tbsp soy sauce

BLACK VINEGAR SAUCE

100g caster sugar
75ml Chinkiang black vinegar
75ml water
50ml light soy sauce
2 tbsp ground cumin
1½ tbsp freshly ground Sichuan peppercorns
2 tbsp finely diced spring onion (green part only)
2 tbsp finely chopped coriander

Method

Step 1
Add the lamb, bicarbonate soda, garlic powder, caster sugar, and soy sauce to a bowl. Turn the lamb in the marinade to coat it evenly, and set aside on the bench for 30 minutes.
Step 2
Preheat the oven to 180C fan-forced (160C conventional).
Step 3
To make the black vinegar sauce, place the sugar, vinegar, water and soy sauce in a small saucepan. Simmer over medium heat for 15 minutes, or until the sauce has thickened slightly. Remove from the heat and allow it to cool. Once cool, stir through the cumin and Sichuan pepper.
Step 4
Divide the sauce into two small bowls. Add the spring onion and chopped coriander to one of the bowls only, and set both bowls aside.
Step 5
Thread the diced lamb onto skewers. Lightly oil a barbecue hot plate and cook the skewers for 2-3 minutes or until they start to brown. Spoon over the black vinegar sauce without fresh herbs and turn to coat. They should quickly caramelise.
Step 6
Transfer the skewers to an ovenproof dish and place in the oven for 5-8 minutes, or until the lamb is cooked to your liking.
Step 7
Transfer the skewers to a serving plate and spoon over the herby vinegar sauce. Serve while piping hot.