📝 About This Recipe
Transport your senses to the bustling night markets of Northern China with these iconic, smoky mutton skewers. Traditionally grilled over charcoal, this dish defines Beijing street food with its intoxicating aroma of toasted cumin, fiery chili flakes, and rendered fat. The secret lies in the balance of lean meat and creamy fat, seasoned to perfection to create a crusty exterior and a melt-in-your-mouth interior.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Mutton shoulder or Lamb leg (cut into 3/4 inch cubes; ensure a 3:1 meat-to-fat ratio)
- 4 oz Lamb fat (extra fat if the meat is too lean)
The Marinade
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1/2 Onion (grated or finely minced to release juices)
- 1 inch Ginger (grated)
- 1 large Egg white (to tenderize and bind)
- 1 teaspoon Cornstarch
- 1 tablespoon Vegetable oil
Signature Spice Rub
- 3 tablespoons Cumin seeds (toasted and coarsely ground)
- 2 tablespoons Chili flakes (Sichuan or Korean style) (adjust to heat preference)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Ground Sichuan peppercorns (for a subtle numbing effect)
- 1/2 teaspoon Fennel seeds (ground)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Trim the mutton and lamb fat. Cut into uniform 3/4-inch cubes. It is vital to keep the fat; it renders during cooking to baste the meat.
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3
In a large mixing bowl, combine the mutton cubes with the grated onion, ginger, soy sauce, Shaoxing wine, egg white, and cornstarch.
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4
Massage the marinade into the meat by hand for 2-3 minutes until the liquid is mostly absorbed. Stir in 1 tablespoon of oil to seal the moisture.
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5
Cover and refrigerate the meat to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
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6
While the meat marinates, prepare the spice rub. Toast the cumin seeds in a dry pan over medium heat until fragrant, then coarsely grind them with a mortar and pestle. Mix with chili flakes, salt, Sichuan pepper, and fennel seeds.
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7
Thread the meat onto skewers. A traditional skewer should have 4-5 pieces of meat, with one piece of pure fat in the middle to ensure succulence.
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8
Preheat your grill to high heat (charcoal is preferred for the authentic smoky flavor, but a gas grill or cast-iron grill pan works too).
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9
Place skewers on the grill. Cook for 2-3 minutes on the first side until the fat begins to sizzle and the meat browns.
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10
Flip the skewers and immediately sprinkle a generous amount of the spice rub over the cooked side.
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11
Cook for another 2 minutes, then flip again and apply the spice rub to the other side. This layering technique creates a flavorful crust.
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12
Continue to rotate and cook for a total of 6-8 minutes, or until the meat is charred on the edges and cooked to medium-well.
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13
Give the skewers one final dusting of cumin and chili right before removing them from the heat for maximum aromatic impact.
💡 Chef's Tips
Always use a mix of lean meat and fat; pure lean meat will become dry and tough on the grill. Coarsely grinding your own toasted cumin seeds makes a world of difference compared to pre-ground powder. Don't crowd the skewers; leave a little space between the meat pieces so the heat can circulate and crisp the edges. If cooking indoors, ensure your kitchen is well-ventilated as the rendering lamb fat will create significant smoke. For the most authentic taste, look for 'fatty' mutton shoulder at a halal or Asian butcher.
🍽️ Serving Suggestions
Serve hot with cold, refreshing Tsingtao beer or a crisp lager. Pair with a side of smashed cucumber salad (Pai Huang Gua) to cut through the richness of the fat. Provide extra small bowls of the spice rub on the side for those who want an extra kick. Serve alongside warm flatbread (Nan) to wrap the meat in. Enjoy with a side of pickled garlic cloves, a common accompaniment in Northern China.