Xinjiang Lamb Skewers Recipes

XINJIANG LAMB SKEWERS

Xinjiang Lamb Skewers image

If you're looking for something a little different this BBQ season these lamb skewers are ideal - spicy, tender, smokey and incredibly tasty. This recipe is based roughly on the lamb skewers you find through central Asia and Xinjiang (northwest China). The secret ingredient is the Sichuan pepper, and if you want your skewers to stand out, it is key that you use it. These skewers are great on their own, but they also go wonderfully with a bit of salad and tzatziki in a pita.

Provided by Gregorio

Time 35m

Yield Makes 8 large skewers

Number Of Ingredients 22

Ingredients

500g pack of lamb, separated into lean meat and fat
Garlic, 2 fat cloves or 4 smaller cloves, minced
Juice of 1 lemon
Cumin, 1 tbspn
Ground coriander, 1 tbspn
Sichuan pepper powder, 2 tspn
Cayenne pepper, to taste
Salt, 1 tspn
Olive oil, 4 tbspn
500g pack of lamb, separated into lean meat and fat
Garlic, 2 fat cloves or 4 smaller cloves, minced
Juice of 1 lemon
Cumin, 1 tbspn
Ground coriander, 1 tbspn
Sichuan pepper powder, 2 tspn
Cayenne pepper, to taste
Salt, 1 tspn
Olive oil, 4 tbspn
Cumin, 1 tspn
Ground coriander, 1 tspn
Sichuan pepper, 1/2 tspn
Cayenne pepper, to taste

Steps:

Cut the lamb and the fat into roughly inch big cubes.
Make the marinade by putting the olive oil, lemon juice, garlic, salt and spices into a bowl and mixing until even. Put the meat and fat in the marinade and mix until thoroughly coated, then cover, put the bowl in the fridge and leave for at least 2 hours (or overnight if you think ahead).
Skewer the meat, roughly 2 pieces of lean meat to one piece of fat (you don't have to eat the fat but do keep it on whilst cooking, as it helps keep the meat nice and tender). Pack it quite tightly so that the fat and meat are up against each other, as in the picture above.
Cook on the BBQ until you feel it's ready to eat. I prefer it so the fat is nice and crispy, but just cook it to your own preference. If you made the spice sprinkle then add it occasionally on the top of the skewers as they cook.

GRILLED XINJIANG LAMB KEBABS

Grilled Xinjiang Lamb Kebabs image

This recipe is from Xinjiang Province in the northwest corner of China. A land populated by the Uighur people who are Muslims of Turkic descent and carry with them culinary traditions rooted in ancient Middle Eastern techniques.

Provided by Member 610488

Categories Lamb/Sheep

Time 30m

Yield 18 skewers

Number Of Ingredients 8

Ingredients

1 large egg
2 tablespoons cornstarch
2 lbs boneless lamb, cut into 3/4-inch cubes
3 tablespoons cumin seeds
3 tablespoons coriander seeds
1 teaspoon salt
1 teaspoon red chili powder (la jiao fen)
3 tablespoons vegetable oil

Steps:

Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour.
Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn.
Then immediately remove the skillet from the heat and let cool. In a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder.
Mix the powder with the salt and chili powder until well combined.
Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil.
Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping.

Nutrition Facts : Calories 168.6, Fat 13.8, SaturatedFat 5.2, Cholesterol 46.6, Sodium 166.9, Carbohydrate 1.8, Fiber 0.5, Protein 9.2

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