Prep 10 mins
Cook 15 mins
Nothing goes better with delicious cold beer than Uigher lamb kebabs.
- 2 lbs lamb (make sure to reserve some of the fat)
- 1⁄8 cup cumin powder (to sprinkle on meat)
- 1⁄8 cup red chili powder (to sprinkle on meat)
- Soak some bamboo skewers in water.
- Light the grill and let the coals burn down to red while you’re prepping the meat.
- Cut the meat into little chunks, for dinner sized kebabs, make the meat chunks 1” cubes; for a fun snack during a party, cut them to 1” by ½” oblong rectangles.
- Assemble the skewers. Spear two chunks of meat and then one of fat, and then two more chunks of meat. The fat is not meant to be eaten; it is there to keep the meat moist.
- To marinate, sprinkle a coating of chili powder, cumin powder and salt on the kebabs to marinate while the grill is heating.
- When the coals are ready, lay the lamb skewers on the grill. Keep a glass of water next to the grill to quench any grease fires when the melting fat flares up.
- Sprinkle more spices on. If you’re using lean meat, brush the meat with a little oil before sprinkling spices.
- Check for desired doneness, then remove from grill and eat. Serve with a side of nan bread (toasted sesame bagels are a good US substitute!).