Xinjiang Lamb Skewers羊肉串
Xinjiang-style grilled lamb skewers — cubed lamb leg marinated with cumin, chili powder, and onion, then charred over high heat until smoky and juicy. Street-food perfection in about 20 minutes.
Lamb Leg
1 piece
Onion
1 piece
Salt
2.5 tsp
Soy Sauce
Oyster Sauce
Honey
salt
2.5 tsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Cut Lamb into Cubes and Marinate
Cut the lamb leg into bite-sized cubes. Marinate with salt, cumin, chili powder, and a splash of oil for at least 30 minutes.
Cut Lamb into Small Cubes
Cut the washed lamb leg meat into small, even cubes suitable for skewering.
Marinate with Seasonings
Add the marinade seasonings to the lamb cubes and mix well. Let marinate for at least 30 minutes for best flavor.
Grill Over Charcoal or Bake
Grill over charcoal until cooked through, or bake in an oven at 440°F (230°C) for about 12 minutes.
Arrange Skewers and Serve
Arrange the hot lamb skewers on a serving plate. Dust with extra cumin powder and dried chili flakes to taste. Serve immediately while hot and sizzling.
Serving Suggestion
Serve Xinjiang Lamb Skewers hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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