📝 About This Recipe
Transport your senses to the bustling night markets of Urumqi with these iconic Xinjiang Lamb Skewers. Known locally as 'Kawap,' this dish features succulent chunks of lamb leg interlaced with rich fat, heavily seasoned with a signature blend of earthy cumin and fiery chili flakes. The secret lies in the high-heat sear that renders the fat into crispy, golden nuggets of flavor, creating a hallmark of Uyghur street food culture that is both rustic and deeply aromatic.
🥗 Ingredients
The Meat
- 1.5 pounds Lamb leg or shoulder (boneless, cut into 1-inch cubes)
- 4-6 ounces Lamb fat (tail fat preferred) (cut into 1/2-inch pieces)
The Marinade
- 1/2 large Onion (grated or finely minced to release juices)
- 1 tablespoon Light soy sauce
- 2 tablespoons Vegetable oil (plus more for brushing)
- 1 large Egg (beaten; acts as a binder)
- 1 tablespoon Cornstarch (to lock in moisture)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Water
The Spice Rub
- 3 tablespoons Cumin seeds (toasted and coarsely ground)
- 2 tablespoons Chili flakes (Xi'an or Korean Gochugaru) (adjust for heat preference)
- 1/2 teaspoon Sichuan peppercorns (toasted and finely ground)
- 1 teaspoon Salt
👨🍳 Instructions
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1
Begin by prepping the lamb. Ensure you have a mix of lean meat and fat pieces. The fat is crucial for the authentic flavor and texture of Xinjiang skewers.
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2
In a large mixing bowl, combine the grated onion, soy sauce, vegetable oil, salt, and water. Stir well to create a slurry.
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3
Add the lamb cubes to the bowl and massage the marinade into the meat for about 3 minutes. This mechanical action helps the meat absorb the liquid.
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4
Add the beaten egg and cornstarch to the meat. Mix thoroughly until every piece is coated in a thin, velvety layer. Let this marinate for at least 30 minutes at room temperature (or up to 4 hours in the fridge).
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5
While the meat marinates, prepare your spice rub. Toast the cumin seeds in a dry pan until fragrant, then coarsely grind them with a mortar and pestle. Mix with chili flakes, ground Sichuan peppercorns, and salt.
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6
If using bamboo skewers, soak them in water for 30 minutes to prevent burning. If using traditional flat metal skewers, ensure they are clean and dry.
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7
Thread the meat onto the skewers. The traditional pattern is 2-3 pieces of lean meat followed by 1 piece of fat, repeating until the skewer is full. Do not crowd the pieces too tightly.
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8
Prepare your grill. For the most authentic flavor, use a charcoal grill with natural lump charcoal. You want a medium-high heat where you can only hold your hand over the grate for 2-3 seconds.
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9
Place the skewers on the grill. Cook for about 2-3 minutes on the first side until the meat begins to brown and the fat starts to drip and sizzle.
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10
Flip the skewers and immediately sprinkle a generous amount of the spice rub over the cooked side. The dripping fat will help the spices stick and bloom.
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11
Cook for another 2-3 minutes, then flip again and apply the spice rub to the other side. Continue flipping and lightly brushing with a little extra oil if the meat looks dry.
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12
The skewers are done when the meat is charred on the edges but still juicy inside (internal temperature of 145°F/63°C for medium). The fat should be crispy and translucent.
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13
Give the skewers one final, heavy dusting of cumin and chili right before removing them from the heat for maximum aromatic impact.
💡 Chef's Tips
Always include lamb fat; without it, the skewers will be dry and lack the signature 'street food' aroma. Use flat metal skewers if possible; they conduct heat to the center of the meat and prevent the cubes from spinning when you flip them. Coarsely ground cumin is superior to fine powder as it provides a delightful crunch and bursts of flavor. Avoid overcooking the lamb; it should be tender and slightly pink in the very center to maintain juiciness. If using a stovetop, a cast-iron grill pan is the best substitute for an outdoor charcoal grill.
🍽️ Serving Suggestions
Serve hot off the grill with warm, charred Naan bread to soak up the spicy oils. Pair with a refreshing Tiger Salad (Laohu Cai) consisting of cilantro, scallions, and peppers. Offer a side of sliced raw red onions rinsed in cold water to provide a crisp, sharp contrast to the rich meat. Enjoy with a pot of strong black tea or a cold, light lager to cleanse the palate between bites. A side of cooling yogurt or labneh can help balance the heat from the chili flakes.