烤羊肉串 Cumin lamb Kebabs

 

This is the Chinese character for kebab/skewer 串, a picture of a stick with two pieces of something on it. This is a character you see a lot on the streets in China. If you travel to China you won't be able to miss the coal burning grills with sizzling lamb kebabs because they are everywhere.

  

If my husband was asked to pick just one Chinese street snack to be his favorite he would immediately answer Cumin Lamb Kebabs. It takes a lot to impress me with a meat dish that is just meat and especially red meat. In general I don't like the flavor or texture of meat and I will admit that I only ever ate lamb kebabs in China if my husband ordered it and then I would eat maybe one skewer if you were lucky. But whenever we make it homemade, I have actually quite enjoyed it. The meat is so tender and flavorful. Just look as I pull a piece apart.

 

My husbands word while eating this, "Yep, tastes like Chuan'r (The 'n' becomes silent, so it is pronounced Chuar) ...so so good" and he keep saying so so good every time he started a new piece. So if you have been to China and love the Cumin Lamb Kebabs then this recipe is a must try. I gathered all the information I could on how to make authentic Xinjiang Cumin lamb Kebabs before attempting it myself. This recipe is truly authentic to the way it is made in Xinjiang and oh so good.

Ingredients

1.5 lbs. lean lamb meat

.5 lb lamb fat

Marinade

1 cup milk

1/4 onion, sliced

2 tsp. salt

Seasonings

whole cumin seeds

Chinese chili powder

salt and pepper

Note: If unable to find Chinese chili powder here is how to make it yourself.

Chinese Chili Powder

1 1/2 tsp. ground chillies (this can be increased up to 2 Tbsp. for more heat)

1 Tbsp. ground Szchewan peppercorns

1 Tbsp. ground ginger

1 Tbsp. garlic powder

1 1/2 tsp. sea salt

Cut the lamb in to pieces similar in size to a Majong tile or domino tile. You can pound out the lamb to an even thickness if needed

 Cut the fat into small cubes (about the size of an average die).

Mix the marinade ingredients into the lamb meat and marinate at least 2-3 hours but preferably12-24 hours.

 

Thread the pieces of meat onto metal skewers or bamboo skewers that have been soaked for at least 30 minutes.  Add as much fat as you would like. The fat mostly melts away adding an extra layer of flavor to the meat so lots is a good thing!

Preheat your grill or broiler to high heat. Cook the the skewers until done on one side before flipping. Takes 2-3 minutes per side. As the fat drips it will cause there to be high flames. Turn down the heat at this point to medium to medium high heat.

Add salt, cumin seeds and Chinese chili powder on the cooked side while the other side is cooking. When the other side is cooked season also with salt, cumin seeds and Chinese chili powder then cook both sides again  until the cumin seeds are toasted.

This is what they should look like when they are done. A little charring starting on the edges but not too much.

 Look how easily the meat falls apart. Yum!

The little pieces of charred fat are phenomenal!

Tweet