Xinjiang Lamb Kebobs (Yang Rou Chuan)

Xinjiang Lamb Kebobs (Yang Rou Chuan)

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1 lb of lamb leg, cut into 1-inch cubes (or thin strips that can be folded up to cubes of roughly that size)
1/4 cup ground cumin
1 tsp coriander seeds (optional)
2 tbsp dried chili flakes
1 tbsp ground black pepper
1/2 tbsp chili powder
1 tsp ground Szechuan peppercorns (optional)
1 tbsp garlic, minced
1 tbsp salt
1/4 cup lemon juice
1 tbsp light soy sauce
1/4 cup vegetable oil


Combine lamb, cumin, coriander, chili flakes, black pepper, chili powder, Szechuan peppercorns, garlic, salt, lemon juice, soy sauce and vegetable in a large bowl and marinate for 2 hours.
Soak bamboo skewers in cold water. Slide the meat loosely onto the skewers - you want there to be room between the pieces of meat on the skewers so they can cook evenly. Grill the meat on a cast iron grill pan or over a moderately hot charcoal fire for abour 3 minutes on each side only.
Remove from grill and allow to rest 3-4 minutes before serving.  Serve with naan and watercress.