Uighur Style Lamb Kebabs

Time

Prep 10 min · Cook 15 min · 25 min total

Difficulty

easy

1. 1

   Soak some bamboo skewers in water. Light the grill and let the coals burn down to red while you’re prepping the meat.

2. 2

   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.

3. 3

   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.

4. 4

   To marinate, sprinkle a coating of chili powder, cumin powder and salt on the kebabs to marinate while the grill is heating.

5. 5

   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.

6. 6

   Sprinkle more spices on. If you’re using lean meat, brush the meat with a little oil before sprinkling spices.

7. 7

   Check for desired doneness, then remove from grill and eat.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.