Uyghur Lamb Skewers.
In the northwest part of China, the ethnically Uyghur people – who are religiously Muslim – have blended flavors from South Asia, the Middle East, and other regions of China. The below recipe (adapted from several recipes found online including this excellent one) results in a savory and spicy lamb that leaves a tingle on your tongue.
- 1 pound lamb shoulder cut into 1 inch cubes
- 1/2 onion – sliced into pieces to be skewered
- 2 tblspn canola oil
- 2 tblspn soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons cumin powder + 1 teaspoon to use as a finishing rub
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 teaspoon Szechuan peppercorn powder + 1 teaspoon to use a sa finishing rub (available on amazon, or make your own: toast whole Szechuan peppercorns, grind, then sift to remove the husks. Check youtube for videos)
- 1 teaspoon garlic powder
- Cayenne pepper to taste. Note the cayenne pepper will bring the heat, while the Szechuan powder will bring a numbness/tingling sensation to the tongue.
- Mix oil, soy sauce, cornstarch, cumin powder, chili powder, salt, Szechuan powder, and garlic powder to make the wet rub
- Apply the wet rub to the lamb and onions
- Skewer the lamb and onions
- Grill the skewers at medium-high direct heat (around 400-450 degrees) for roughly 4 minutes on each side
- After removing skewers, sprinkle the lamb with extra cumin and Szechuan powder