📝 About This Recipe
Transport your senses to the bustling night markets of Urumqi with these iconic lamb skewers, the crown jewel of Northwest Chinese street food. This recipe captures the intoxicating contrast of succulent, fatty lamb seared over high heat and coated in a bold, aromatic crust of toasted cumin and smoky chili flakes. The secret lies in the alternating layers of lean meat and creamy fat, which renders down to create a juicy, melt-in-your-mouth experience that is quintessentially Xinjiang.
🥗 Ingredients
The Meat
- 1.5 lbs Lamb Shoulder (cut into 1-inch cubes)
- 4-6 oz Lamb Fat (from the tail or flap, cut into 1-inch pieces)
The Marinade
- 1/2 cup Yellow Onion (grated or finely minced to release juices)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 Egg (beaten; acts as a tenderizer and binder)
- 1 tablespoon Cornstarch (locks in moisture)
- 1 teaspoon Kosher Salt
- 2 tablespoons Vegetable Oil
The Signature Spice Rub
- 3 tablespoons Cumin Seeds (coarsely ground for texture)
- 2 tablespoons Chili Flakes (preferably Chinese 'Xi'an' style or Gochugaru)
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
-
1
Prepare the lamb by cutting the shoulder meat and the fat into uniform 1-inch cubes. Keep the meat and fat in separate piles initially.
-
2
In a large mixing bowl, combine the grated onion, soy sauce, Shaoxing wine, beaten egg, cornstarch, salt, and vegetable oil. Whisk until emulsified.
-
3
Add the lamb meat and fat to the marinade. Massage the liquid into the meat with your hands for 2-3 minutes until the liquid is mostly absorbed. Cover and refrigerate for at least 2 hours, or overnight for best results.
-
4
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers are traditional and preferred for better heat conduction.
-
5
Thread the meat onto the skewers. The authentic pattern is: two pieces of lean meat, one piece of fat, then two more pieces of meat. This ensures the fat bastes the lean meat as it cooks.
-
6
Prepare the spice rub by mixing the coarsely ground cumin, chili flakes, ground Sichuan peppercorns, and salt in a small bowl. Set aside.
-
7
Prepare your grill. For the most authentic flavor, use lump charcoal. You want a high, direct heat. If using a gas grill, set it to the highest setting.
-
8
Place the skewers on the grill. Let them sear for 2-3 minutes without moving them until a slight crust forms and the fat begins to drip.
-
9
Flip the skewers and immediately sprinkle a generous amount of the spice rub over the cooked side.
-
10
Continue flipping every 1-2 minutes, applying more spice rub each time. The spices should toast in the dripping lamb fat, creating a fragrant paste on the surface.
-
11
The lamb is done when the fat is crispy and golden brown, and the meat reaches an internal temperature of 145°F (medium-rare to medium). This usually takes 8-10 minutes total.
-
12
Remove from the grill and let the skewers rest for 2 minutes. This allows the juices to redistribute for a tender bite.
💡 Chef's Tips
Don't trim the fat! The lamb fat is essential for the flavor and texture; it acts as the 'sauce' for the dish. Use whole cumin seeds and grind them coarsely yourself; the aroma of freshly crushed cumin is far superior to pre-ground powder. Avoid overcrowding the skewers; leave a tiny bit of space between pieces so the heat can circulate and crisp the edges. If cooking indoors, use a cast-iron grill pan on high heat and ensure your kitchen is well-ventilated, as the fat will smoke.
🍽️ Serving Suggestions
Serve with warm, charred Naan bread or 'Nang' to soak up the spiced oils. Pair with a refreshing smashed cucumber salad (Pai Huang Gua) to cut through the richness of the lamb. A side of raw garlic cloves and sliced red onions is traditional for those who enjoy a pungent kick. Enjoy with a cold Tsingtao beer or a pot of strong Pu-erh tea to aid digestion.