Citizens, since today is Easter and it is also still during the week of Passover (Pesach in Hebrew), we all know that the traditional dish of choice at both Christian and Jewish tables is of course, lamb.
I could have put up a recipe for the classic roast lamb, but that is too banal and obvious for TFD. So – we are going far into left field with a delicious lamb dish from the Silk Road, the distant Western province of Xinjiang in China that is actually a Muslim specialty recipe. 🙂
Xinjiang cuisine is a type of cuisine that is found throughout much of China, as many migrants from the region are setting up Xinjiang restaurants and food stands throughout other regions of the country.
The cooking styles of this cuisine are representative of many of the ethnic groups living in the Xinjiang region of China, in particular that of the Uyghurs. Uyghurs are China’s second largest Muslim population. Roasted mutton and rice and fish are two of the most common dishes in Xinjiang cuisine.
There are many lamb and mutton dishes in Xinjiang cuisine given the region’s abundance of the animals. Additionally, due to its Muslim population, much of the food in Xinjiang cuisine is halal.
Other common dishes in this cuisine include crispy sheep leg, roasted mutton chops, beet soup, almond crackers, garlic mutton, mutton, and pilau rice.
Chuanr (Chinese: 串; pinyin: chuàn) or kawap (كاۋاپ) in Uyghur, is a variation of kebab originating from the Uyghurs in Xinjiang and is a very popular dish in Chinese Islamic cuisine. The dish has since spread across the rest of the country and become a popular street food.
The most traditional form of chuanr uses lamb or mutton: small pieces of meat are skewered and either grilled, roasted or deep-fried. Common spices and condiments include cumin called “ziran”, pepper, sesame, and sesame oil.
My recipe is among the best and most authentic recipes you’ll find. I’ve added a touch of liquid smoke to the marinade, but it is totally optional. This is delicious, unusual and deserves a close look and consideration for serving at your table, Citizens!
In the meantime – happy Easter and Pesach!
Battle on – The Generalissimo
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The Hirshon Xinjiang Lamb Kebabs – 羊肉串
- Total Time: 0 hours
Ingredients
- 2 1/4 lb. lamb loin (more tender but pricey) or shoulder, cut into small pieces and any silverskin removed
- ***
- Blend these spices and liquids together:
- 1/2 cup freshly ground cumin
- 1 tablespoon coriander seeds, ground
- 1/4 cup chili flakes
- 2 tablespoon ground black pepper
- 1 tablespoon hot paprika
- 1 tablespoon ground Sichuan peppercorns
- 2 tablespoons minced fresh garlic
- 2 tablespoons salt
- 1/3 cup lemon juice
- 2 tablespoons of soy sauce
- 1/2 cup of peanut oil
- 1 tablespoon of sesame oil (Kadoya brand preferred)
- 1 teaspoon Hickory liquid smoke (optional)
- ***
- Garnish:
- Lemon wedges
- Minced cilantro
Instructions
- In a large bowl marinate the lamb with the spices for 2 hours.
- Soak bamboo skewers in cold water. This will make the meat slide onto the skewers better and they won’t burn as easily on the grill.
- Slide the meat onto the skewers and you are now ready to grill them.
- Grill the meat over medium heat charcoal fire for abour 3 minutes on each side only.
- While grilling, dust some more cumin & chili flakes on the meat
- Serve immediately with a spritz of fresh lemon juice and a sprinkling of minced cilantro.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1146.32 kcal
- Sugar: 1.64 g
- Sodium: 820.81 mg
- Fat: 101.81 g
- Saturated Fat: 35.38 g
- Trans Fat: 0.0 g
- Carbohydrates: 14.55 g
- Fiber: 4.19 g
- Protein: 45.97 g
- Cholesterol: 188.81 mg
Lovely, i love a lamb kebabs. Thanks for sharing this recipe.
Simon
Simon – you’re very welcome and thank you so much for taking the time to comment, your Generalissimo appreciates it and salutes you! 🙂