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Xinjiang lamb skewers

Name: Xinjiang lamb skewers
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 kg (2.2 lbs) diced lamb with fat; 1 brown onion, thinly sliced; 3 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp cornflour; 2 tbsp sesame seeds; 1.5 tsp chilli flakes; 1 tsp fennel seeds; 1 tbsp salt; 1/2 tsp MSG (monosodium glutamate); 1 tsp sugar; 1 tbsp ground cumin

Grilled meat on sticks has to be one of the most popular street foods and Xinjiang lamb skewers are some of the best I've eaten. Super tender lamb that's marinated in soy sauce, onions and sesame oil and a dry spice blend (mainly cumin and sesame seeds). Here's how you can make it.

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Servings

Prep time

40 minutes

Cook time

15 minutes

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Ingredients

1 kg (2.2 lbs) diced lamb with fat
1 brown onion, thinly sliced
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp cornflour
2 tbsp sesame seeds
1.5 tsp chilli flakes
1 tsp fennel seeds
1 tbsp salt
1/2 tsp MSG (monosodium glutamate)
1 tsp sugar
1 tbsp ground cumin

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Directions

Add the diced lamb, onions, soy sauce, sesame oil and cornflour to a bowl. Mix well and leave to marinate for at least 2 hours, but up to 24 hours is even better.
To make the spice mix, toast the sesame seeds, chilli flakes, and fennel seeds. Then, place them in a mortar and pestle, adding the sugar, salt, MSG, and ground cumin. Pound for a couple of minutes. You want to keep some texture, so don't grind it to a fine powder.
When you're ready to grill, skewer the lamb pieces onto skewers, ensuring the fat is evenly distributed. This will help keep your lamb nice and juicy. Season well with the spice mix you prepared earlier, then grill over medium-high heat, preferably over charcoal.
Turn the skewers often, continually seasoning the lamb with the dry seasoning mix from earlier. Cook the lamb skewers for 8-10 minutes. They are best enjoyed when still slightly pink in the middle. Serve while they are still hot and enjoy!