Xinjiang Cumin Goat Skewers

Ingredients

1 kg deboned goat leg or shoulder, chopped into 1 cm (1/2 in) dice
5 Tbs cumin seeds

Marinade:

180mL light soy sauce
180mL soy bean paste
180mL Shaoxing rice wine
4 Tbs Korean chilli powder
3 Tbs five-spice
3 Tbs sugar

Method

Thread the goat onto 12 skewers, pushing the pieces together tightly. Heat a small frying pan over a medium heat and toast cumin seeds for 2–3 minutes, or until aromatic. Using a mortar and pestle, grind until coarse. Set aside.

Combine the marinade ingredients in a large bowl with three-quarters of the toasted ground cumin. Arrange the skewers snugly in a baking dish or container and pour over the marinade, turning skewers to coat well. Refrigerate for 6 hours, or overnight, to marinate, turning occasionally to coat well.

Remove skewers from fridge and bring to room temperature. Preheat your grill or barbeque to very high heat. Remove skewers from marinade, draining any excess, and cook for 2–3 minutes for medium-rare, turning constantly, until caramelised and charred.

Remove from the heat and sprinkle with the remaining toasted ground cumin. Serve immediately or, even better, eat with your hands standing around the barbeque, cold beer at hand.

Credits: This is an edited extract from Meatsmith by Andrew McConnell and Troy Wheeler published by Hardie Grant Books.

Photo Credits: Photography: © Mark Roper 2023