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Hunan Lamb skewers

These Hunan lamb skewers are inspired by the flavours found in food from the area of Hunan in China. They’re deliciously tender and juicy on the inside but have a crusty exterior that makes your mouth water at the mere mention of them. And that chilli salt sprinkle? The finishing touch you never knew you needed.

In partnership with Panasonic.


Hunan Lamb skewers

1 hour
25 minutes
Makes about 12

2 tsp cumin seeds

800g (1 lb 12 oz) lamb shoulder

1 tsp sesame oil

thinly sliced spring onion (scallions), to serve

fresh coriander (cilantro) leaves, to serve



2 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

1 tbsp hoisin

1 tsp dark soy sauce


Chilli salt:

1 tsp chilli powder or flakes

2 tsp sea salt

  • Step 1

    Soak 12 bamboo skewers in some room temperature water for at least 20 minutes – this will prevent them from burning on the barbecue grill later. To make slicing easier, pop your lamb shoulder in the freezer for an hour so that it’s semi-frozen*.

  • Step 2

    Toast the cumin seeds in a small frying pan over high heat for about a minute or until aromatic. Use a mortar and pestle to lightly crush the toasted cumin seeds. Transfer half the ground cumin to a large bowl (reserve the remainder for later), then add the soy sauce, Shaoxing wine, hoisin and dark soy sauce. Give everything a good mix to combine.

  • Step 3

    For the chilli salt sprinkle, mix the reserved crushed cumin seeds with the sea salt and chilli. Set aside.

  • Step 4

    Take your lamb shoulder out of the fridge/freezer. Slice it into 1cm-thick (⅜”) slices. Once done, cut those slices into small bite-size pieces and transfer them into the bowl with your marinade. Using your hands, mix the meat and marinade together until each piece is coated.

  • Step 5

    Thread the lamb onto skewers and place on a tray. Cover the tray with cling film and transfer to the fridge to marinate for at least 15 minutes (but overnight would be even better if you can)*.

  • Step 6

    Preheat a large frying pan, chargrill or barbecue plate on high. Remove the lamb from the marinade and cook for a minute each side or until a lovely crust forms. Baste with any excess marinade. Then turn the heat to low and cook, turning often, for another 3-4 minutes (for medium) or until cooked to your liking. Transfer to a plate and sprinkle generously with the cumin salt mixture. Rest for 2-3 minutes. Then place the cutlets onto a serving plate. Drizzle with sesame oil and sprinkle with the spring onion and coriander.

  • Notes

    – This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530.

    – We used the Prime Fresh drawer to keep the lamb shoulder in a soft-frozen state.

    – For the marinating, we used the Quick Cool function in the Prime Freeze drawer to marinate the meat faster (this took just 15 minutes instead of overnight).

We have collaborated with Panasonic to produce this content and may get compensation from content. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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