Yang Rou Chuan
Xinjiang Lamb Skewers
Authentic Xinjiang-style lamb skewers, featuring tender lamb and rich lamb fat grilled over high heat, generously coated in a fragrant cumin and chili spice blend. A true taste of the bustling night markets.
🧂 Ingredients
- 500 g Lamb leg(Boneless, trimmed of excess silverskin.)
- 100 g Lamb fat(From the lamb leg or tail, for best flavor and moisture.)
- 3 tbsp Ground cumin(Toasted for enhanced aroma, if possible.)
- 2 tbsp Red chili flakes(Adjust to your spice preference. Coarse flakes are ideal.)
- 1 tsp Salt(Fine sea salt or kosher salt.)
- 2 tbsp Vegetable oil(Or other neutral high-heat oil like grapeseed or canola.)
👨🍳 Instructions
- 1
Prepare the lamb and fat: Cut the lamb leg into uniform 2.5 cm (1 inch) cubes. Cut the lamb fat into similar-sized cubes. If using lamb tail fat, render it slightly first to make it easier to cube.
⏱️ 15 minutes - 2
Assemble the skewers: Thread the lamb cubes and lamb fat cubes alternately onto metal or soaked wooden skewers. Aim for about 4-5 pieces of meat and fat per skewer, leaving a small space between pieces for even cooking.
⏱️ 15 minutes - 3
Marinate the skewers: In a bowl, combine the vegetable oil, 1 tablespoon of the ground cumin, and the salt. Add the assembled skewers and toss gently to coat evenly. Cover and let marinate at room temperature for at least 1 hour, or refrigerate for up to 4 hours (bring back to room temperature before grilling).
⏱️ 1 hour (minimum) - 4
Prepare the grill: Prepare your grill for high-heat cooking. If using charcoal, arrange the coals to create a very hot zone. Aim for a grill temperature of approximately 260°C (500°F).
⏱️ 10 minutes - 5
Grill the skewers: Place the marinated skewers directly over the high heat. Grill for approximately 4-5 minutes per side, turning frequently, until the lamb is cooked through and nicely charred on all sides. The fat should be rendered and slightly crispy. Avoid overcooking to keep the lamb tender.
⏱️ 8-10 minutes - 6
Season and serve: While the skewers are still hot off the grill, generously sprinkle them with the remaining 2 tablespoons of ground cumin and the red chili flakes. Ensure an even coating. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓The ratio of lamb to fat is crucial for juicy, flavorful skewers. Don't skip the fat!
- ✓High, direct heat is key to achieving a good char and smoky flavor without overcooking the meat.
- ✓Toasting the cumin seeds before grinding, or using pre-toasted ground cumin, will significantly enhance its aroma and flavor.
- ✓Soak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For extra heat, increase the amount of chili flakes or add a pinch of Sichuan peppercorns to the spice mix.
- While lamb is traditional, this marinade and spice blend works well with cubed chicken thighs or firm tofu.
- Add a pinch of five-spice powder to the marinade for a different aromatic profile.