Yang Rou Chuan Spicy Lamb Kebabs Food

SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE

Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe image

On the streets of Beijing, you'll find spicy lamb skewers coated in cumin and chile flakes. But there's no need to go to China to have them-you can make them on the grill.

Provided by Shao Z.

Time 50m

Number Of Ingredients 9

Ingredients

1 tablespoon red chili flakes
1 tablespoon whole cumin seed
2 teaspoons whole fennel seed
1 teaspoon kosher salt
2 teaspoons granulated garlic
2 pounds boneless lamb shoulder, meat cut into 1-inch pieces (see note)
1 tablespoon vegetable or canola oil
2 teaspoons Shaoxing wine
Bamboo skewers, soaked in water at least 2 hours and up to overnight

Steps:

Remove skewers from the grill and serve right away.

Nutrition Facts : Calories 175 kcal, Carbohydrate 2 g, Cholesterol 73 mg, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, Sodium 238 mg, Sugar 0 g, Fat 8 g, ServingSize Makes about ten 10-inch skewers, UnsaturatedFat 0 g

YANG ROU CHUAN (SPICY LAMB KEBABS)

Yang Rou Chuan (Spicy Lamb Kebabs) image

Chuan or Chuanr, depending on the translation, are bite-sized bits of lamb skewered on a stick and offered as street food and at speciality restaurants throughout China. Originally from Xinjiang Province and the people who live there, the Uighurs, this tasty snack is offered mostly by China's Muslims across the country. Lamb is traditional but chicken, pork, and beef are also available.

Provided by Member 610488

Categories Lamb/Sheep

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

24 bamboo skewers
2 lbs boneless leg of lamb
1/4 cup vegetable oil or 1/4 cup sesame oil
1/2 cup cumin powder
1/2 cup chili powder
1 tablespoon ground black pepper
1 tablespoon ground szechuan peppercorns
1 tablespoon granulated fresh garlic
1 tablespoon salt

Steps:

Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.

Nutrition Facts : Calories 741.4, Fat 57.5, SaturatedFat 19.2, Cholesterol 156.5, Sodium 2158.1, Carbohydrate 15.3, Fiber 7.4, Sugar 1.5, Protein 45.3

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