新疆羊肉串
This iconic Xinjiang street food features tender lamb cubes marinated in a fragrant blend of cumin, chili, and onions, then grilled over charcoal until smoky and charred. Served on skewers, it's a popular snack in rural markets across the region, especially during summer.
准备时间 Prep
60 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
lamb leg or shoulder, cut into 2.5 cm cubes
with some fat
onion, grated
ground cumin
ground chili flakes
adjust to taste
salt
black pepper
vegetable oil
bamboo skewers, soaked in water 30 minutes
In a large bowl, combine lamb cubes, grated onion, 2 tablespoons cumin, 1 tablespoon chili flakes, salt, black pepper, and oil. Mix well, cover, and marinate in refrigerator for at least 1 hour (or overnight for best flavor).
Thread 4-5 lamb cubes onto each skewer, leaving a small gap between pieces. Press the meat firmly together.
Prepare a charcoal grill or preheat a gas grill to high heat. Grill skewers for 4-5 minutes per side, until charred and cooked to desired doneness.
During the last minute of grilling, sprinkle the remaining cumin and chili flakes over the skewers. Serve hot.
Cooking Tips