Kao Yangrouchuan
Xinjiang lamb kebabs are the most iconic street food of Xinjiang — chunks of lamb marinated in cumin and chili, threaded on metal skewers, and grilled over charcoal until sizzling and slightly charred. The aroma of cumin and roasting lamb fills every night market across the region.
食材清单
- Mutton 500 g
- Cumin powder 5 g
- Chili powder 3 g
制作步骤
- 1. Wash the mutton, marinate with seasonings for 30 minutes
- 2. Line a baking sheet with tin foil and add Xinjiang mutton skewers
- 3. Preheat the oven to 200 degrees
- 4. Place in the middle rack of the oven and bake for 20-25 minutes
- 5. Take it out halfway and brush it with a layer of marinade.
- 6. Bake until the surface is golden brown and then take it out of the oven
文化小知识
Xinjiang lamb kebabs are synonymous with Uyghur food culture. The technique of grilling meat on skewers over charcoal has been practiced in Central Asia for thousands of years. The use of cumin (zi ran) is the defining flavor — it is said that Xinjiang kebabs use more cumin per capita than anywhere else on earth. Night markets across Xinjiang come alive at dusk with the sound and smell of hundreds of kebab grills.