📝 About This Recipe
Originating from the vibrant street markets of Xinjiang and perfected on the bustling corners of Beijing, Chuan'r is the ultimate expression of Chinese street food culture. These succulent lamb skewers are defined by the intoxicating aroma of toasted cumin and the fiery kick of dried chili flakes, all rendered over a high-heat flame. The secret lies in the alternating layers of lean meat and creamy fat, creating a melt-in-your-mouth texture that is smoky, spicy, and deeply savory.
🥗 Ingredients
The Protein
- 2 pounds Lamb Shoulder or Leg (cut into 1/2 inch cubes)
- 1/2 pound Lamb Fat (cut into 1/2 inch cubes; essential for flavor and moisture)
The Marinade
- 2 tablespoons Shaoxing Rice Wine (can substitute with dry sherry)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Ginger (grated or finely minced)
- 4 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (to coat and tenderize)
- 1 Egg White (helps the spices adhere and keeps meat tender)
- 1 teaspoon Cornstarch
The Signature Spice Rub
- 4 tablespoons Whole Cumin Seeds (toasted and coarsely ground)
- 2-3 tablespoons Gochugaru or Chinese Chili Flakes (adjust to heat preference)
- 2 teaspoons Kosher Salt
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground for a numbing sensation)
- 1/2 teaspoon Fennel Seeds (ground)
👨🍳 Instructions
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1
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Metal skewers are preferred for authenticity.
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2
Prepare the lamb by cutting both the meat and the fat into uniform 1/2-inch cubes. Keeping them small ensures quick, even cooking and maximum surface area for spices.
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3
In a large mixing bowl, combine the lamb cubes with the rice wine, soy sauce, minced ginger, garlic, vegetable oil, egg white, and cornstarch. Toss thoroughly until every piece is coated.
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4
Let the lamb marinate at room temperature for 30 minutes, or in the refrigerator for up to 2 hours for deeper flavor penetration.
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5
While the meat marinates, toast the whole cumin seeds and Sichuan peppercorns in a dry skillet over medium heat until fragrant (about 2 minutes). Coarsely grind them using a mortar and pestle or spice grinder.
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6
In a small bowl, mix the ground cumin, Sichuan pepper, chili flakes, salt, and fennel seeds to create the final spice rub. Set aside.
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7
Thread the lamb onto the skewers. The golden rule is to alternate: thread two pieces of lean meat, followed by one piece of lamb fat. Each skewer should have 5-6 pieces of meat/fat total.
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8
Preheat your grill to high heat. If using charcoal (highly recommended), wait until the coals are glowing red with a light layer of gray ash.
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9
Place the skewers on the grill. Cook for 2-3 minutes on the first side until the fat begins to render and sizzle, creating small flare-ups that add smokiness.
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10
Flip the skewers and immediately sprinkle a generous amount of the spice rub over the cooked side. The rendered fat will help the spices stick and bloom.
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11
Cook for another 2-3 minutes, flipping frequently now to prevent the spices from burning. Apply more spice rub with each turn until the meat is charred on the edges and cooked to medium-well.
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12
Give the skewers one final 'tap' against each other over the flame to knock off excess spices and distribute the oils.
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13
Remove from the grill and serve immediately while the fat is still bubbling and the spices are aromatic.
💡 Chef's Tips
Do not skip the lamb fat; it is the 'soul' of the dish and prevents the lean meat from drying out. For the best flavor, use whole cumin seeds and toast them yourself rather than using pre-ground powder. If you don't have a grill, a cast-iron grill pan on high heat is the next best alternative. Avoid crowding the skewers on the grill; space them out so the heat can circulate and create crispy edges. If the meat is sticking, lightly brush the grill grates with oil before adding the skewers.
🍽️ Serving Suggestions
Serve with ice-cold Chinese lager (like Tsingtao) to cut through the spice and richness. Pair with a side of 'Pai Huang Gua' (Smashed Cucumber Salad) for a refreshing, cooling contrast. Enjoy alongside grilled flatbread (Nan) to soak up the flavorful oils and spices. Offer extra spice rub on the side for those who want an extra kick of cumin and heat. A side of pickled garlic cloves is a traditional accompaniment that aids digestion and cleanses the palate.