Xinjiang lamb skewers
Xinjiang lamb skewers, from above
Non vegXinjiang

Xinjiang lamb skewers

Little cubes of lamb, a lot of cumin, and smoke. Street food that makes the whole street hungry.

30 minTime
22 gProtein each
mediumSpice
Night market smoke2 chapters · 1 min read

Make it your way

Grandma's wayLamb on skewers with cumin and chilli over coals.
The original
373kcalsame
22 gproteinsame
1 gfibresame
30minutessame

Yang rou chuan, Xinjiang's famous street skewers.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Lamb (lamb or tender mutton)500 g shoulder with some fat, in 2 cm cubes
Onion½, grated
Cumin seeds1 tbsp, roughly crushed
Cumin powder (ground cumin)1 tsp
Red chilli powder (indian red chili powder)1½ tsp, or chilli flakes
Sichuan peppercorn½ tsp, ground
Salt1 tsp
Cooking oil (vegetable oil)1 tbsp
Sesame seeds1 tsp, optional

Method

5 steps
  1. 1Rub the lamb with the grated onion, salt and oil and rest 30 minutes, or overnight in the fridge.
  2. 2Thread onto skewers, alternating lean and fatty pieces, packed snugly.
  3. 3Mix the cumin seeds, cumin powder, chilli and Sichuan pepper.
  4. 4Grill over very hot coals or a grill pan, turning often, sprinkling the spice mix on both sides as they cook.
  5. 5Finish with sesame seeds and a last pinch of spice. Eat hot.
Serve it like this

Serve the skewers on a long platter with raw onion slices, extra spice mix for dipping and naan or flatbread alongside.

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Make it a meal

What goes with Xinjiang lamb skewers: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
Bread or rice Uyghur polo90 min
On the side Smashed cucumber salad15 min
On the side Hot and sour shredded potatoes20 min
To drink Sol kadhi40 min
To drink Sweet lassi10 min
Something sweet Eight treasure rice90 min
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