Chuan Rou Spiced Skewered Lamb Recipes
SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE
On the streets of Beijing, you'll find spicy lamb skewers coated in cumin and chile flakes. But there's no need to go to China to have them-you can make them on the grill.
Provided by Shao Z.
Categories Mains Quick Dinners
Time 50m
Number Of Ingredients 9
Steps:
- Remove skewers from the grill and serve right away.
Nutrition Facts : Calories 175 kcal, Carbohydrate 2 g, Cholesterol 73 mg, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, Sodium 238 mg, Sugar 0 g, Fat 8 g, ServingSize Makes about ten 10-inch skewers, UnsaturatedFat 0 g
SPICED SKEWERED LAMB
In Beijing there are many street stalls selling Muslim delicacies and snacks such as 'Chuan rou' ('Chuan' means 'skewered' and 'Rou' means 'meat' in Mandarin Chinese) - in fact, they have become so popular they are found all over China, and not just in the north. Here, the meat is coated in spices, skewered and then cooked on a grill or barbeque, which gives it an irresistible smoky flavour. It is served with a simple orange fennel salad, which complements the spiciness of the dish. For a Western serving suggestion, lightly coat some plain ciabatta bread with olive oil, season with ground fennel, cumin, salt, paprika and chili powder and then toast on a griddle.
Provided by Food Network
Categories appetizer
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Soak 8 to 10 wooden skewers in water for about 20 minutes. Combine the chile flakes, cumin, fennel seeds, oil, soy sauce, rice wine, paprika, and salt in a bowl. Add the meat to the spices, and toss to coat. Thread the meat onto the skewers.
- Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.
YANG ROU CHUAN (SPICY LAMB KEBABS)
Chuan or Chuanr, depending on the translation, are bite-sized bits of lamb skewered on a stick and offered as street food and at speciality restaurants throughout China. Originally from Xinjiang Province and the people who live there, the Uighurs, this tasty snack is offered mostly by China's Muslims across the country. Lamb is traditional but chicken, pork, and beef are also available.
Provided by Member 610488
Categories Lamb/Sheep
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
- Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
- Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
- Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
- Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
- Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.
Nutrition Facts : Calories 741.4, Fat 57.5, SaturatedFat 19.2, Cholesterol 156.5, Sodium 2158.1, Carbohydrate 15.3, Fiber 7.4, Sugar 1.5, Protein 45.3
CHUAN ROU (SPICED SKEWERED LAMB)
This recipe brings back the time I spent in China. One of my favorite things to do was head to the stalls set up by the Uyghers who would be selling lamb skewers cooked over a small grill. 5 or 6 skewers for a dollar and you had a cheap meal.
Provided by Member 610488
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the spices, oil, soy sauce, rice wine, paprika, garlic and salt in a bowl. Add the meat to the spices and toss to coat. Refrigerate for several hours.
- Soak 16 to 20 wooden skewers in water about 20 minutes before time to prepare food.
- Thread the meat onto the skewers.
- Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.
Nutrition Facts : Calories 383.3, Fat 32.7, SaturatedFat 13.8, Cholesterol 84, Sodium 440.7, Carbohydrate 2.1, Fiber 0.6, Sugar 0.2, Protein 19.1
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