Description
These Uighur Lamb Kebabs are marinated in a tangy pomegranate juice mixture, grilled to perfection, and finished with a cumin salt seasoning for an authentic taste of Xinjiang street food.
Ingredients
Units
Scale
- 1 lb boneless lamb leg or shoulder, cut into approximately 1-inch squares (with some of the fat kept on)
- 1/2 yellow onion
- 2 tablespoons vegetable oil
- 1/4 cup pomegranate juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
Instructions
- Process the onion into a paste using a food processor.
- In a large bowl, combine the onion paste, pomegranate juice, minced garlic, vegetable oil, salt, and black pepper. Mix well to form the marinade.
- Add the lamb chunks to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
- Preheat a grill or broiler to high heat.
- Thread the marinated lamb pieces onto skewers, leaving a little space between each piece for even cooking.
- Grill the lamb skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and has a nice char on the outside.
- In a small bowl, mix the ground cumin with a pinch of salt.
- Sprinkle the cumin and salt mixture over the cooked lamb skewers before serving.
Notes
For best flavor, marinate the lamb overnight. Use metal skewers for grilling to prevent burning. Serve with a side of naan or flatbread. If you can’t find pomegranate juice, substitute with lemon juice for a similar tartness.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 25
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 80