Xinjiang mutton skewers
Xīnjiāng Yángròu Chuàn (Xinjiang Lamb Skewers) are the quintessential Xinjiang street food. Chunks of lamb are threaded onto metal skewers and grilled over charcoal, seasoned simply with cumin, chili powder, and salt. The result is smoky, juicy, and intensely flavorful — a taste that has made Xinjiang barbecue famous throughout China.
食材清单
- 500 g lamb (shoulder or leg, cut into 2 cm cubes)
- 2 tsp cumin powder
- 1 tsp chili powder (or to taste)
- 1 tsp salt
- 1 tbsp vegetable oil
- Metal skewers
- Optional: 1 tsp Sichuan peppercorn powder
制作步骤
- 1. Boil the lamb until cooked according to package instructions, remove and drain in cold water.
- 2. Boil water in a large pot, add noodles and cook until appropriate softness and hardness, take out
- 3. Stir-fry or cook the mutton and set aside
- 4. Prepare the sauce: mix the seasonings and stir well
- 5. Pour the noodles into a bowl, pour the sauce over it, add the garnishes and mix well.
文化小知识
Xinjiang lamb skewers are arguably China's most famous barbecue. The dish originated with the nomadic traditions of Central Asian peoples who cooked over open fires. The seasoning is deliberately simple — high-quality lamb needs nothing more than cumin, chili, and salt. In Xinjiang, the best lamb skewers are said to come from Hotan and Kashgar, where the sheep graze on wild herbs. The skewer-grilling culture is so important that Xinjiang holds annual kebab competitions.