Xinjiang Lamb Skewers (Chuan'r)
Savor the smoky flavors of Xinjiang Lamb Skewers, featuring tender lamb threaded with luscious fat for a self-basting delight.
Contents (2 sections)▾
Ingredients
- 800 g lamb shoulder, cubed
- 200 g lamb fat, cubed
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp salt
- 4 skewers, soaked in water
Steps
1. Pre-soak skewers in water for at least 30 minutes to prevent burning on the grill. This ensures they hold the meat without catching fire.
2. Thread the lamb cubes and fat alternately onto the skewers, ensuring that each skewer has a good balance of meat and fat. The fat will help baste the meat as it grills.
3. Preheat your grill to high heat (about 250°C or 480°F). A hot grill is crucial for achieving a nice char and sealing in the juices.
4. Grill the skewers for 10-15 minutes, turning occasionally until the lamb is cooked to your liking and has a nice char. This allows the fat to melt and baste the meat.
5. In the last few minutes, dust the skewers with ground cumin, chili powder, and salt to enhance the flavors. This will create a fragrant crust as it toasts on the grill.
6. Remove from the grill and let rest for a few minutes before serving. This allows the juices to redistribute, making for more tender meat.
Why this works
The genius of Xinjiang Lamb Skewers lies in the technique of alternating lamb with cubes of fat. As the skewers grill over high heat, the fat renders and basts the meat, keeping it moist and flavorful. Cumin and chili powder add aromatic layers to the dish, creating a signature flavor profile that defines Xinjiang street food. A hot grill is essential; if the temperature is too low, the fat won't render properly, resulting in dry meat. If you find the skewers are not charring well, increase the heat and ensure they are not overcrowded on the grill. This technique allows the skewers to develop a beautiful crust while locking in the juices, ensuring a delightful bite every time.