Ingredients You’ll Need
To get started, you'll need the following ingredients. These quantities will serve about 4-6 people, depending on portion sizes:
1.5 pounds (700g) of lamb shoulder or leg: Choose lamb with a good amount of fat, as it will keep the skewers juicy and flavorful.
2 tablespoons of cumin seeds: Cumin is a key spice in Xinjiang cuisine, providing a warm, earthy flavor.
1 tablespoon of coriander seeds: These add a citrusy and slightly sweet note to the skewers.
1 teaspoon of Sichuan peppercorns: For a hint of numbing spiciness that complements the lamb.
1 teaspoon of chili flakes: Adjust according to your spice tolerance.
1 teaspoon of ground turmeric: Adds color and a subtle earthy flavor.
1 tablespoon of soy sauce: Helps tenderize the meat and adds umami.
2 tablespoons of vegetable oil: For marinating the lamb.
1 teaspoon of sugar: Balances the spices and enhances caramelization.
Salt to taste: Essential for seasoning.
Skewers: Bamboo or metal skewers, soaked in water for 30 minutes if using bamboo.
Preparing the Lamb
Cutting the Lamb: Start by cutting the lamb into bite-sized pieces, approximately 1-inch cubes. Ensure the pieces are uniform in size for even cooking. The fat on the lamb is crucial for flavor, so don’t trim it all away.
Marinating the Lamb: In a large mixing bowl, combine the cumin seeds, coriander seeds, Sichuan peppercorns, chili flakes, and turmeric. Lightly toast these spices in a dry pan over medium heat for a couple of minutes until fragrant, then grind them into a coarse powder using a mortar and pestle or spice grinder.
In the same mixing bowl, add the soy sauce, vegetable oil, sugar, and salt to the spice mix. Stir to combine, creating a thick, aromatic paste. Add the lamb cubes to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. The longer the lamb marinates, the deeper the flavors will be.
Skewering the Lamb
Once your lamb has had ample time to marinate, it’s time to get them onto the skewers.
Prepping the Skewers: If you’re using bamboo skewers, soak them in water for about 30 minutes before threading the lamb. This will prevent them from burning on the grill.
Threading the Lamb: Take the lamb out of the refrigerator and let it come to room temperature. Thread the marinated lamb pieces onto the skewers, ensuring there’s a good mix of meat and fat on each skewer. Pack the pieces tightly together to retain moisture during cooking.
Cooking the Skewers
The traditional way to cook Xinjiang lamb skewers is over a charcoal grill, which imparts a smoky flavor that’s hard to replicate with other methods. However, you can still achieve delicious results using a gas grill, broiler, or even a cast-iron grill pan.
Charcoal Grill Method: Preheat your charcoal grill until the coals are glowing red with a layer of white ash. Place the skewers directly over the coals, cooking for about 3-4 minutes on each side, turning frequently. The lamb should develop a nice char, with crispy edges and juicy interiors. The total cooking time should be around 10-12 minutes.
Gas Grill Method: Preheat the grill to high heat. Place the skewers on the grill and cook for about 3-4 minutes per side, similar to the charcoal method. You can close the grill lid to trap heat and cook the lamb evenly.
Broiler Method: Preheat your oven’s broiler to high. Place the skewers on a broiler pan or a wire rack set over a baking sheet. Position them about 4-6 inches from the heat source. Broil for about 3-4 minutes on each side, keeping a close eye on them to prevent burning.
Cast-Iron Grill Pan Method: Heat the grill pan over high heat until it’s smoking hot. Place the skewers in the pan and cook for about 3-4 minutes on each side, pressing down slightly to ensure good contact with the pan. You may need to do this in batches to avoid overcrowding.
Serving the Skewers
Once your skewers are cooked to perfection, remove them from the heat and let them rest for a couple of minutes. This allows the juices to redistribute within the meat, making for a more flavorful bite.
Garnishing: For an authentic touch, sprinkle the skewers with some additional ground cumin and chili flakes before serving. You can also garnish with fresh cilantro or chopped scallionsfor a burst of color and freshness.
Accompaniments: Xinjiang lamb skewers are often enjoyed with flatbreads, grilled vegetables, or a simple cucumber salad. They also pair wonderfully with a cold beer or a cup of hot, strong tea.
Tips for Success
Choosing the Right Cut: Lamb shoulder or leg with a good fat-to-meat ratio is ideal for this recipe. The fat renders during cooking, keeping the meat juicy and flavorful.
Spice Adjustment: Feel free to adjust the spices according to your taste. If you prefer milder skewers, reduce the amount of chili flakes. For extra heat, add more Sichuan peppercorns or even a pinch of cayenne pepper.
Resting the Meat: Don’t skip the resting period after cooking. It’s a small step that makes a big difference in the final texture of the meat.
Conclusion
Cooking Xinjiang lamb skewers at home is a rewarding experience that brings a taste of authentic Chinese street food to your table. With this recipe, you can enjoy the rich, spicy flavors of Xinjiang cuisine without leaving your kitchen. Whether you’re hosting a barbecue, a family dinner, or just craving something delicious, these skewers are sure to impress. So gather your ingredients, fire up the grill, and savor the smoky, succulent taste of Xinjiang lamb skewers.
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