This blog post provides a comprehensive guide to preparing and grilling authentic Xinjiang lamb skewers, detailing the ingredients, preparation steps, and grilling techniques to achieve delicious, flavorful results in under 10 minutes.
Who knew food on a stick could be so tasty? If you love flavor, you're going to enjoy making these Xinjiang lamb skewers. This recipe is perfect for your barbecue this weekend, and it takes less than 10 minutes to cook. Let’s dive into the details of preparing this delicious Asian street-style food.
To create authentic Xinjiang lamb skewers, you will need a mix of lean meat and some fat. Here’s what you’ll need:
For the marinade, gather the following:
Start by cubing the lamb back strap into roughly 2 cm cubes. If your butcher has not removed the silver skin, make sure to do so. Next, slice the lamb belly fat into 2 cm strips and then cube them as well. Aim for thin pieces, as thicker pieces can be sliced in half to create thinner strips.
Take wooden skewers and alternate threading pieces of lamb back strap and lamb belly fat. Ensure that all skewers are roughly the same size to promote even cooking. Once assembled, lay the skewers flat in a container.
In a bowl, combine the peanut oil, light soy sauce, cornstarch, cumin powder, chili powder, salt, and Sichuan peppercorn powder. Mix well and baste this marinade over the skewers, flipping them to coat both sides.
Thinly slice the onion and place it over the skewers. The onion will not only add flavor but also help tenderize the meat. Let the skewers sit aside for about an hour at room temperature to absorb the flavors.
For grilling, a Weber Go Anywhere grill is recommended. Start by removing the lid and the grill itself. Open the bottom vents to allow airflow. Fill a chimney starter with lump charcoal and light a couple of fire lighters underneath it. Once the charcoal is ashed over, dump it into the grill.
Using tongs, keep the majority of the charcoal on one end of the grill to create a hot zone and a cooler zone. After about 10 minutes, the grill will be super hot. Oil the grill grates to create a non-stick surface.
Dust the skewers with additional seasoning by mixing cumin and Sichuan peppercorn powder in a shaker. Place the skewers over the hottest part of the grill and turn them every minute. Once they start to char and develop color, move them to the cooler part of the grill.
Generously season the skewers with cumin and chili powder, turning them to coat all sides. Continue turning until the meat is perfectly cooked. The small size of the lamb pieces ensures they cook quickly, and once they have a good char, they are ready to be removed from the heat.
Let the skewers cool for a minute or two before indulging. The combination of spice, heat, and smokiness creates an authentic flavor that is reminiscent of Asian street food. Enjoy your Xinjiang lamb skewers with a cold beer for the ultimate grilling experience.
In conclusion, these Xinjiang lamb skewers are not only easy to prepare but also packed with flavor. Perfect for any barbecue, they are sure to impress your friends and family. Happy grilling!
