Xinjiang Lamb Skewers (Wet Marinade Version)

Intro

Xinjiang lamb skewers are one of the most iconic Chinese BBQ dishes from Xinjiang in Northwest China, where cumin is the star. Traditionally, small cubes of lamb are threaded onto skewers with a bit of lamb fat to keep the meat juicy. In this version, we lightly marinate the lamb so the spices cling beautifully and the flavour is rich and aromatic.

Pairing Suggestions: noodles, flatbread

Ingredients

200g Lamb

*For the most authentic experience, get a mix of fatty and lean bits of lamb

2 tsp EatLa Xinjiang Lamb Rub

½ medium onion

1 egg

1tsp plain flour

2Tbsp water

Instructions

STEP 1 – Cut lamb into 2cm cubes

STEP 2 – Cut ½ medium onion into chunky pieces

STEP 3 - In a bowl, combine lamb cubes, Xinjiang Lamb Rub, chopped onion, egg, plain flour, water. Mix thoroughly until all the lamb cubes are evenly coated. Let marinate for 15–20 minutes.

STEP 4 – Thread the marinated lamb cubes tightly onto skewers, adding small pieces of lamb fat between lean cubes if available.

STEP 5 – Place the skewers on a preheated grill or BBQ over medium-high heat. Flip frequently until the lamb is cooked through.

EatLa Tip: Sprinkle a little extra Xinjiang Lamb Rub over the skewers 2 minutes before finishing for an extra burst of smoky taste.