Photograph of the finished Lamb skewers Xinjiang

China · Cừu xiên nướng thìa là Tân Cương

Lamb skewers Xinjiang

40 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.4 lb
  • Photograph of Cumin seeds Cumin seeds 2.1 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.5 oz
  • Photograph of Coarse salt Coarse salt 1.7 oz
  • Photograph of Onion Onion 2
  • Photograph of Oil Oil ½ cup
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Bread Bread 2 loaves
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz

Method

  1. 1 Cut the lamb into 2 cm cubes, reserving the fat to skewer alternately with the lean meat.
  2. 2 Skewering a piece of fat between two pieces of lean meat is a way to prevent the meat from drying out on the charcoal.
  3. 3 Marinate with grated onion, oil, and pepper for 2 hours without adding cumin.
  4. 4 Roast cumin seeds and dried chilies, then coarsely grind them together with coarse salt.
  5. 5 Grill over high heat for 8 minutes, rotating every 2 minutes.
  6. 6 Sprinkle the cumin and chili mixture onto the skewers during the last 2 minutes; sprinkling it too early will cause the cumin to burn and taste bitter.

With an appliance

  • Charcoal grill 35 min

    Grill the meat 8 cm above the charcoal for 8 minutes, rotating every 2 minutes; the fat will drip onto the charcoal, creating fragrant smoke.

Start cooking