Xinjiang Lamb Skewers: You Can Grill Perfectly Crispy, Tender Skewers at Home Too!

Summer isn't complete without grilling! Lamb and beef skewers made at home are absolutely delicious. The process is actually quite simple — just master a few tips, and they'll be tender, flavorful, and every bit as good as what you get from a street stall.

Ingredients:

Lamb: About 1 kg (2 jin). Best to use shoulder or leg meat — get it fresh from a Middle Eastern butcher.
Beef: Use 500g steak plus 500g marbled beef, mixed together on the skewers. These can be found at any regular supermarket.

Detailed Steps:

Lamb: Cut the meat into thumb-sized chunks, separating lean meat and fat. Add onion, 2 eggs, salt, cumin powder, a little water, and a tiny bit of flour. Mix well and marinate.
Beef: Cut the beef slightly smaller than the lamb. Add onion, scallions, salt, black pepper, garlic powder, and a bit of Korean BBQ sauce. Mix well.
Place the marinated meat in the fridge for about 2 hours. While it's resting, prepare the grill and charcoal.
Grill the skewers over charcoal — wait until one side is slightly charred before flipping. Finally, sprinkle with cumin seeds and chili powder, brush with a little lamb fat, and the flavor will be absolutely divine!

Ingredients:

Lamb: About 1 kg (2 jin). Best to use shoulder or leg meat — get it fresh from a Middle Eastern butcher.
Beef: Use 500g steak plus 500g marbled beef, mixed together on the skewers. These can be found at any regular supermarket.

Detailed Steps:

Lamb: Cut the meat into thumb-sized chunks, separating lean meat and fat. Add onion, 2 eggs, salt, cumin powder, a little water, and a tiny bit of flour. Mix well and marinate.
Beef: Cut the beef slightly smaller than the lamb. Add onion, scallions, salt, black pepper, garlic powder, and a bit of Korean BBQ sauce. Mix well.
Place the marinated meat in the fridge for about 2 hours. While it's resting, prepare the grill and charcoal.
Grill the skewers over charcoal — wait until one side is slightly charred before flipping. Finally, sprinkle with cumin seeds and chili powder, brush with a little lamb fat, and the flavor will be absolutely divine!