Xinjiang Lamb Skewers (Yangrou Chuan)
Local name: 新疆羊肉串
In short: Cubes of lamb and fat threaded on skewers, rubbed with cumin and chili and grilled over hot coals, as sold at Xinjiang's night markets. It takes about 40 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 10 min
- Resting
- 1 h
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Lamb skewers rubbed with cumin and chili are the smell of Xinjiang's night markets and, more and more, of street corners across China. Small cubes of lamb alternate with pieces of fat, so the meat bastes itself as it grills and the edges turn crisp. The seasoning is simple: salt, cumin and chili. Grill them over charcoal if you can, turning often, and dust with more spice at the end. They are eaten straight from the skewer, often with flatbread.
Instructions
- Put the lamb and fat cubes in a bowl with the grated onion, oil, salt, ground cumin, chili flakes and pepper. Mix with your hands for 2 minutes, then cover and marinate in the fridge for at least 1 hour, or up to 12 hours.
- Thread the meat onto skewers, alternating 3 pieces of lamb with 1 piece of fat, about 6 pieces per skewer. Pack them snugly, but do not crush the meat.
- Stir the finishing spice ingredients together in a small bowl.
- Heat a charcoal or gas grill to high. The coals should be glowing orange with a light coat of ash. Oil the grate lightly.
- Grill the skewers for 8 to 10 minutes, turning every 2 minutes, until browned and crisp at the edges and cooked through (at least 63°C/145°F inside, with no pink).
- Dust the hot skewers generously with the finishing spice and serve at once, with flatbread if you like.
Tips
- Fatty lamb shoulder can stand in for the separate fat. Cut it into slightly larger cubes and thread it as is.
- No grill? Cook the skewers on a rack under a very hot broiler, about 8 cm (3 in) from the element, for 10 to 12 minutes, turning every 3 minutes.
Questions and answers
Why is cumin so important in Xinjiang lamb skewers?
Cumin is the signature spice of the region. It pairs well with lamb's rich flavor and balances any gaminess. Toasting and grinding it fresh makes a clear difference.
How do I keep lamb skewers from drying out?
Include fat between the pieces, do not overcook, and grill over high heat so the outside sears quickly. Take them off as soon as there is no pink.
Are Xinjiang lamb skewers spicy?
They have a moderate heat from chili flakes. Reduce the chili in both the marinade and the finishing spice for a mild version.
How long does it take to make Xinjiang Lamb Skewers (Yangrou Chuan)?
About 40 min in total: 30 min of preparation and 10 min of cooking.
How many calories are in Xinjiang Lamb Skewers (Yangrou Chuan)?
About 385 kcal per serving, with 25 g of protein, 3 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 3 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
