📝 About This Recipe
Transport your senses to the bustling night markets of Xinjiang with these iconic street-style skewers. This dish features succulent morsels of lamb shoulder, marinated in aromatic spices and grilled until the fat renders into a crispy, golden crust. The signature combination of heavy-handed cumin and smoky chili flakes creates an addictive, numbing heat that defines authentic Northern Chinese soul food.
🥗 Ingredients
The Meat
- 1.5 lbs Lamb shoulder (cut into 3/4-inch cubes, ensuring a good mix of meat and fat)
- 4 oz Lamb fat (extra fat trimmed from the shoulder or tail, cut into smaller pieces)
The Marinade
- 2 tablespoons Shaoxing rice wine (can substitute with dry sherry)
- 1 tablespoon Light soy sauce
- 2 tablespoons Vegetable oil (neutral oil like canola or grapeseed)
- 4 cloves Garlic (grated into a paste)
- 1 teaspoon Ginger (freshly grated)
- 1 Egg white (lightly beaten to help the spices adhere)
- 1 teaspoon Cornstarch (velveting agent for tenderness)
Signature Spice Rub
- 3 tablespoons Cumin seeds (toasted and coarsely ground)
- 2 tablespoons Chili flakes (preferably Chinese 'Xi'an' style or Gochugaru for color)
- 1 teaspoon Sichuan peppercorns (toasted and finely ground)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Granulated sugar (to balance the heat)
- 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 them from burning on the grill.
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2
In a large mixing bowl, combine the cubed lamb shoulder and extra lamb fat. It is vital to have fat between the meat pieces for flavor and moisture.
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3
Add the Shaoxing wine, soy sauce, oil, grated garlic, ginger, egg white, and cornstarch to the meat. Massage the marinade into the lamb for 2-3 minutes until the liquid is mostly absorbed.
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4
Cover the bowl and let the lamb marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
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5
While the meat marinates, prepare the spice rub. In a dry skillet over medium heat, toast the cumin seeds and Sichuan peppercorns until fragrant (about 1-2 minutes).
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6
Coarsely grind the toasted seeds using a mortar and pestle or a spice grinder. You want a mix of powder and some larger seed fragments for texture.
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7
In a small bowl, mix the ground cumin and peppercorns with the chili flakes, salt, sugar, and fennel powder. Set aside.
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8
Thread the lamb onto the skewers. Aim for 4-5 pieces of meat per skewer, alternating every two pieces of meat with a piece of lamb fat.
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9
Preheat your grill (charcoal is traditional and best for flavor) to high heat. Ensure the grates are clean and lightly oiled.
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10
Place the skewers on the grill. Cook for 2-3 minutes on the first side until you see the fat beginning to sizzle and drip.
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11
Flip the skewers and immediately sprinkle a generous amount of the spice rub over the cooked side.
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12
Continue flipping every minute, applying more spice rub as you go. The total cooking time should be 6-8 minutes for medium-rare to medium.
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13
The skewers are done when the meat is charred on the edges and the fat has turned crispy and translucent.
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14
Remove from the heat and give them one final light dusting of cumin and chili for a fresh aromatic punch.
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15
Serve immediately while the fat is still bubbling and the meat is hot.
💡 Chef's Tips
Don't lean out the meat; lamb shoulder is the best cut because the fat content prevents the meat from drying out during high-heat grilling. Toast your own cumin seeds rather than using pre-ground powder; the volatile oils released during toasting are what give Chuan'r its intoxicating aroma. If you don't have a grill, use a cast-iron grill pan on high heat or a broiler, but ensure you have plenty of ventilation as the dripping fat will create smoke. Avoid over-marinating with salt; adding the salt mostly at the end in the spice rub keeps the meat juicy. For an authentic texture, don't grind the cumin into a fine dust—keep it slightly coarse for a satisfying 'crunch' on the crust.
🍽️ Serving Suggestions
Serve with ice-cold Tsingtao or a crisp craft lager to cut through the rich lamb fat. Pair with a side of 'Pai Huang Gua' (Smashed Cucumber Salad) for a refreshing, vinegary contrast. Warm some flatbread (Naan or Bing) on the grill and use it to pull the meat off the skewers. Offer extra chili flakes and cumin on the side for those who want to customize their heat level. A side of pickled red onions or raw garlic cloves (as they do in Northern China) adds a sharp bite.