新疆羊肉串
This iconic Xinjiang street food features tender, marinated lamb skewers grilled over charcoal until smoky and charred. The cumin and chili spice blend creates an irresistible aroma that fills the air at rural markets.
准备时间 Prep
120 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
135 分钟 min
lamb leg or shoulder, cut into 2-3 cm cubes
with some fat
large onion, grated
light soy sauce
vegetable oil
salt
ground cumin
divided
chili flakes
or to taste
Sichuan peppercorns, ground
optional
bamboo skewers, soaked in water for 30 minutes
In a large bowl, combine lamb cubes, grated onion, soy sauce, oil, salt, half the cumin, half the chili flakes, and Sichuan pepper (if using). Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
Thread 4-5 pieces of lamb onto each skewer, leaving a small gap between pieces. Press the meat together slightly.
Prepare a charcoal grill or preheat a gas grill to high heat. Grill skewers for 3-4 minutes per side for medium-rare, or longer to your liking. Rotate occasionally for even cooking.
During the last minute of grilling, sprinkle the remaining cumin and chili flakes over the skewers. Serve hot, directly off the grill.
Cooking Tips