新疆羊肉串
This image captures a bustling rural market in Xinjiang, where a vendor grills lamb skewers over a charcoal fire. The skewers are seasoned with cumin and chili, making them a popular summer street food. This recipe replicates the authentic taste of Xinjiang lamb skewers, perfect for outdoor grilling.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
4 人份 servings
总时长 Total
40 分钟 min
lamb leg or shoulder, cut into 1-inch cubes
preferably with some fat
onion, grated
for marinade
vegetable oil
cumin seeds, ground
or 2 teaspoons ground cumin
chili powder
adjust to taste
salt
or to taste
black pepper
Sichuan peppercorns, ground
optional
bamboo skewers, soaked in water for 30 minutes
In a large bowl, combine the lamb cubes with grated onion, vegetable oil, half of the cumin, chili powder, salt, black pepper, and Sichuan pepper (if using). Mix well, cover, and refrigerate for at least 2 hours or overnight.
Thread the marinated lamb onto the soaked skewers, dividing evenly. Press the meat firmly together.
Preheat a grill or grill pan over high heat. Grill the skewers for 2-3 minutes per side for medium-rare, or longer if desired. During the last minute, sprinkle with remaining cumin and a pinch of salt.
Serve hot, straight off the grill, with extra cumin and chili powder on the side.
Cooking Tips