Cubes of fatty lamb threaded onto skewers with strips of lamb tail fat and grilled over charcoal, dusted with cumin, chilli flakes and salt. The definitive Uyghur street food, sold from smoking charcoal carts across Xinjiang's night markets.
Marinate the lamb
Toss the lamb cubes with the grated onion, oil, salt, cumin, chilli flakes and black pepper, and let it marinate for twenty minutes.
Thread the skewers
Thread the lamb cubes onto skewers, alternating with a cube of lamb tail fat every third piece if using, so the fat bastes the lean meat as it melts.
Preheat the grill
Heat a charcoal grill or grill pan until it's very hot and lightly smoking.
Grill the skewers
Grill the skewers for four minutes per side, turning once, until the outside is charred in spots and the centre is still juicy.
Finish and serve
Dust the hot skewers with extra cumin and chilli flakes to taste, and serve immediately while sizzling.
No reviews yet — be the first to cook it.