Xinjiang lamb skewers
Bold and juicy skewers bursting with aromatic spices will transport you to the streets of Xinjiang, where these mouthwatering delights are a staple of Uyghur cuisine.
Pantry bits
- Light soy sauce: salty umami
- Cumin powder: warm and earthy
- Chili powder: subtle heat
- Rice vinegar: Balances the richness of the lamb
Ingredients
- 800g lamb shoulder or leg, cut into 1-inch cubes
- 200g lamb fat, cut into 0.5-inch slices
- 2 tablespoons light soy sauce
- 2 tablespoons neutral oil
- 2 tablespoons cumin powder
- 1 tablespoon corn flour
- 1 tablespoon chili powder
- 1 teaspoon rice vinegar
- Salt, to taste
- Metal skewers or bamboo skewers (pre-soaked in water)
Instructions
- In a large mixing bowl, combine the light soy sauce, oil, cumin powder, chili powder, vinegar, flour and salt. Mix well to create the marinade.
- Cut lamb into cubes and the fat into slices approx half the size of the meat cubes.
- Add the lamb cubes and fat to the marinade and toss until each piece is evenly coated. Let the lamb marinate for at least 2 hours, or overnight in the refrigerator for more intense flavor.
- Preheat your grill or barbecue to medium-high heat. If using an oven, preheat it to 200°C (400°F).
- Thread the marinated lamb cubes onto the skewers, adding fat slices between each piece.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
- Serve the Xinjiang lamb skewers hot, garnished with a sprinkle of cumin powder and accompanied by your favorite dipping sauce or a side of fresh salad.
Cooking Tips:
- For an extra flavor boost, brush the skewers with the marinade while grilling.
- Xinjiang lamb skewers are traditionally made with lamb fat between the meat cubes. If you prefer leaner skewers, trim off excess fat before marinating.
- Soaking bamboo skewers in water prevents them from burning during grilling.
Immerse yourself in the aromatic flavors of Xinjiang with our Classic Xinjiang Lamb Skewers recipe. These succulent skewers, marinated in a blend of spices and grilled to perfection, offer a taste of Uyghur street food at its finest. Perfect for gatherings or a flavorful weeknight dinner, this dish showcases the distinctive combination of cumin, chili, and tender lamb that sets it apart.
