Description
Xinjiang lamb skewers, or “chuan,” are the ultimate street food in Northern China. Infused with cumin, chili, and mouth-numbing Szechuan peppercorns, they bring bold, smoky flavors to the table.
Ingredients
Scale
2 lbs (900 g) lamb shoulder or leg, cubed
2 tbsp vegetable oil
3 tbsp ground cumin
2 tbsp crushed Szechuan peppercorns
1 1/2 tbsp chili flakes
2 tsp ground coriander
1 1/2 tbsp soy sauce
2 tbsp rice wine
1 tbsp honey (optional)
Salt, to taste
Wooden skewers (soaked in water for 30 minutes)
Instructions
1. Marinate the Lamb
- In a large bowl, combine vegetable oil, cumin, Szechuan peppercorns, chili flakes, coriander, soy sauce, rice wine, honey (if using), and salt.
- Add the cubed lamb, mixing to coat. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
2. Prepare the Skewers
- Thread 4-5 lamb cubes onto each skewer, leaving small gaps between them to ensure even cooking.
3. Preheat and Grill
- Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing and distributed evenly.
- Place the skewers over the grill and cook for 10-12 minutes, turning them frequently until they develop a crispy, charred exterior and are cooked through.
4. Garnish and Serve
- Sprinkle additional cumin or chili flakes over the skewers before serving. Pair with flatbread, steamed rice, or fresh greens.
Notes
Marinate overnight for a deeper, richer flavor.
If using bamboo skewers, soak them for at least 30 minutes to prevent burning.
Don’t overcrowd the skewers—this ensures even cooking.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 4 skewers
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg