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Xinjiang Lamb Skewers or Yangrou Chuan, is the most popular northern Chinese street food from Beijing. The dish originated in Xinjiang, the largest Chinese administrative division, where the majority of people are ethnically Uighur and religiously Muslim.
It’s basically spicy, crispy, fatty lamb on a stick! People would generally order these in dozens and enjoy it with beer! That’s probably the best way of having it.
It’s very important that your lamb has a good amount of fat which will result it in being super juicy and succulent. You could always alter the amount of spice levels depending on your palate. I’d preferably cook this on a bbq or a grill but since we’re all locked in at the moment, a grill/oven would suffice!
Ingredients:
450g lamb leg steaks
1 garlic clove
1 tsp sesame oil
1 tbsp lamb fat (or goose fat)
1 tbsp ground dry red chillies
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp ground sichuan peppercorns
1/2 tsp roasted ground cumin
1 tsp cumin powder
1 tsp maldon sea salt
5-6 bamboo skewers (soaked in water overnight)
Method:
1. Cut the lamb into 3-4cm dices.
2. Marinate with grated garlic, sesame oil, maldon sea salt, half of the ground sichuan peppercorn and chilli powder, cumin powder, cumin seeds and fennel seeds. Cover and marinate overnight or 6 hours.
3. Add lamb fat, roasted cumin powder and the remaining ground sichuan peppercorns and chilli powder. Mix well and set aside.
4. Preheat the oven at 220C.
5. Skewer the marinated lamb pieces.
6. Baste with the spiced lamb fat.
7. Grill for 5 minutes. Baste again. Grill for another 5 minutes.
8. Take out of the oven. Baste with the cooking juices and serve immediately.
