Xinjiang-Style Lamb Skewers recipe - ingredients, nutrition and when to eat it
Xinjiang-style lamb skewers are made with large chunks of lamb threaded onto skewers, grilled over charcoal, and seasoned with cumin and chili powder.
Xinjiang-style lamb skewers are made with large chunks of lamb threaded onto skewers, grilled over charcoal, and seasoned with cumin and chili powder. They’re nicely browned outside and juicy inside, with cumin’s warm aroma and a gentle kick. They’re great for a relaxed evening grilling and sharing around the table.
Chinese · 25 minutes to cook
Tips: Leave a little space between the pieces of meat on the skewers so the heat reaches them evenly.
Tips: When grilling over charcoal, turn the skewers often so the flames don’t linger directly on the meat.
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Ingredients (1 serving)
- Lamb shoulder — 150 g
- Ground cumin — 1 tsp
- Chili powder — 0.5 tsp
- Salt — 0.3 tsp
- Cooking oil — 1 tsp