99 Ranch Market
accountSign in / Sign up
Cart
  • Select LangEnglish

  • 简体中文
  • 繁体中文
  • Ingredients:

    placeholder
    $2.99

    99 Ranch Cumin Powder

    Qt 1

    addCart
    placeholder
    $1.89

    99 Ranch Fennel

    Qt 1

    addCart
    placeholder
    $2.59

    99 Ranch Garlic Powder

    Qt 1

    addCart
    placeholder
    $1.89

    99 Ranch Crushed Chili

    Qt 1

    addCart
    placeholder
    $2.79

    99 Ranch Dried Chili Pepper

    Qt 1

    addCart

    Directions:

    • Red chili flakes 1 tbsp
    • Cumin 1 tbsp
    • Fennel 2 tsp
    • Coarse salt 1 tsp
    • Garlic powder 2 tsp
    • Boneless lamb shoulder 2 lbs
    • Canola oil 1 tbsp
    • Shaoxing wine 2 tsp

    • Grind chili flakes, cumin, and fennel. Add garlic and salt, then briefly grind to mix. Set aside 1 tablespoon of the spice mix.

    • Cut boneless lamb shoulder into 1-inch pieces.

    • Toss lamb with the rest of the mix, oil, and Shaoxing wine.

    • Thread the lamb tightly onto skewers, leaving a 3-inch handle and the tip exposed.

    • Grill skewers over medium high heat for about 4–6 minutes per side, until cooked through.

    • Remove from grill and sprinkle the extra spice mix over the skewers, then serve!

    • Tip: Soak bamboo skewers in cold water for at least 2 hours or overnight.

    Comments (0)

    Write a comment