Xinjiang Lamb Skewers (新疆烤串, chuar)
User Reviews
5
Xinjiang Lamb Skewers (新疆烤串, chuar)
Description
This recipe prepares lamb skewers by cutting lamb meat into small cubes of lean and fat portions, then threading them alternately onto skewers. The lamb is marinated in a combination of peanut oil, soy sauce, cornstarch, cumin powder, chili powder, salt, and optional Sichuan peppercorn powder. After marinating at room temperature or refrigerated, the skewers are grilled over a modified two-zone fire, flipping frequently until the meat is deeply browned. Applying extra cumin and chili powder during grilling adds characteristic smoky and spicy notes.
The grilling method yields a contrast between crisp, browned surfaces and juicy, tender interiors. The interplay of cumin and chili provides an earthy, aromatic heat consistent with Xinjiang-style barbecue, while the inclusion of lamb fat contributes moisture and flavor.
The skewers can be served as grilled appetizers or part of a larger meal. They are suited for outdoor grilling or indoor grills capable of high heat and indirect zones.
Ingredients
- 1 lb lamb meat (lean fat ratio 7:3) (*See footnote 1)
- 1/2 onion , sliced
- 2 tablespoons cumin seeds Optional, whole
Marinade
- 2 tablespoons peanut oil (or vegetable oil)
- 2 tablespoons soy sauce or soy sauce, or tamari for gluten-free, light
- 2 teaspoons cornstarch
- 2 teaspoons cumin powder and extra for grilling
- 1/2 teaspoon chili powder and extra for grilling
- 1/2 teaspoon salt
- 1/4 teaspoon Sichuan peppercorn Optional, powder
Instructions
- Combine oil, soy sauce, cornstarch, cumin powder, chili powder, and salt in a small bowl. Mix well.
- Trim fat from the lamb meat if necessary. Cut lean part into 1.5-cm (0.5-inch) cubes. Cut fat into thin pieces half the size of the lean pieces.
- Thread lamb cubes closely onto skewers, alternating between lean meat and fat cubes (*see footnote 2).
- Spread onion inside a 1-gallon ziploc bag. Place lamb skewers on top of the onion. Pour the marinade over the lamb. Massage the bag so the lamb is covered evenly with the marinade. Seal both sides of the bag and place upside down, the onions facing up. Let marinate for 30 minutes at room temperature or overnight in the fridge.
- Build a modified two zone fire, and leave some space without any coal.
- Transfer the lamb skewers onto the grilling grate, one finger’s width apart. Flip frequently until the lamb turns dark brown on all surfaces. Move to indirect fire. Generously sprinkle a layer cumin powder, then chili powder (or you can skip the chili powder if you don’t want the lamb to be too spicy). Flip, then sprinkle another layer of cumin powder. Sprinkle whole cumin seeds onto the lamb for extra flavor, if using. Grill until the meat is cooked through.
- Serve immediately. Or move to the side of the grill without coal to keep warm.
Notes
- You can substitute beef for lamb if preferred, accommodating guests who avoid lamb.
- If you dislike lamb fat, reduce the amount to one fat piece for every 2-3 lean meat pieces; much of the fat will render and crisp while grilling.
- The remaining fat on skewers becomes crispy, adding flavor and moisture to the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12skewers
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1skewer | |
| Calories | 94kcal | 5% |
| Carbohydrates | 0.8g | 0% |
| Protein | 10.8g | 22% |
| Fat | 5.1g | 8% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 34mg | 11% |
| Sodium | 278mg | 12% |
| Potassium | 140mg | 3% |
| Vitamin A | 50IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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