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 (450 g) boneless lamb leg or shoulder, cut into approximately 1-inch squares (with some of the fat kept on)
- 1/2 yellow onion
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) pomegranate juice
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp 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