新疆羊肉串
This iconic Xinjiang street food features tender lamb cubes marinated in cumin and chili, skewered and grilled over hot coals. Perfect for summer, these skewers are a staple at rural markets across the region.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
boneless lamb leg or shoulder
cut into 2-3 cm cubes
vegetable oil
ground cumin
chili powder
adjust to taste
salt
black pepper
garlic powder
plain yogurt
optional, for tenderizing
onion
large, sliced into rings
bamboo skewers
soaked in water for 30 minutes
In a large bowl, combine lamb cubes, yogurt (if using), sliced onion, oil, cumin, chili powder, salt, pepper, and garlic powder. Mix well, cover, and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
Thread 4-5 lamb cubes onto each soaked skewer, leaving small gaps between pieces. Discard onion slices.
Preheat a grill, grill pan, or broiler to high heat. Cook skewers for 3-4 minutes per side for medium-rare, or longer to desired doneness, turning once or twice.
Transfer skewers to a plate, sprinkle with extra cumin and chili powder if desired. Serve hot with naan bread or rice.
Cooking Tips