July's Top Tips
Xinjiang BBQ Kebabs
Due to it's remote location and history Xinjiang remains a world away from the China many of us have come to know - from its culture and history to its unique cuisine. The food there is heavily influenced by its Central Asian neighbours, reflected in the heavy use of spices such as cumin and saffron. By far the most popular street food in Xinjiang are lamb kebabs and the streets there are full of vendors selling kebabs heavily spiced with cumin and chilli. These kebabs have become so popular that you can find them across China and Beijing!
- Total Time: 1 hour 10 minutes
- Serves: 4
- Heat rating: 2/5
- Dietary: N/A
Ingredients
- 4 wooden skewers (soaked if using a BBQ)
- BBQ (or you can use a grill)
- 600g diced lamb
- Rice and salad for 4 to serve
Spices
- XINJIANG BBQ BLEND: Cumin, toasted Kashmiri flakes, ground Sichuan pepper, fennel seeds, salt (2 tbsp mix)
Method
- Light the barbecue! Allow to heat for 20-30 minutes OR if it’s raining OR you don’t have a barbecue use a grill instead
- Coat the lamb with 1 tbsp oil and 1 tbsp of the XINJIANG BBQ BLEND then leave to marinate for at least 30 minutes
- Thread the marinated lamb onto the wooden skewers
- Carefully grill the lamb skewers for 3 minutes on each side (sprinkling the remaining XINJIANG BBQ BLEND over before turning) or until they begin to char around the edges
- Serve the skewers over the rice with the salad on the side
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