Yangrouchuan (羊肉串)
China
Chinese lamb skewers – a fragrant street delicacy cooked over charcoal with simple spices. A marinade of onion and salt brings out the meat’s flavor, while the addition of chili powder and cumin adds a piquant note.
Ingredients
- 700 g Lamb
- 1 piece Onion
- 1 tsp Salt
- 1 tbsp Chili powder
- 1 tbsp Cumin powder
Steps
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Cut the lamb into cubes about 1.5–2 cm in size, place them in a bowl, add the chopped onion and salt, and mix well.
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Let the meat marinate for at least 40 minutes.
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Ignite the charcoal in the grill, wait until the flames subside, then skewer the meat, distributing the pieces with and without fat evenly; the onion can be discarded.
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When the charcoal is hot and no visible flame remains, place the skewers on the grate and turn them frequently so the meat browns evenly.
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As soon as the meat whitens, sprinkle it with chili powder and cumin powder.
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Divide the skewers into two parts, hold each in a hand and coat one set of meat with the other so the fatty juices spread to the lean pieces.
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Continue grilling until the meat is evenly browned and no longer pink, then remove from heat and serve immediately.