Chuan Rou Spiced Skewered Lamb Recipes

BEIJING LAMB SKEWERS (YANGROU CHUAN)

Steps:

• Take your chops and simply remove the meat from the bone and cut into small chunks. Don't trim any of the fat from the lamb. This is what's going to give you the flavor you're looking for. Put the lamb in a mixing bowl.
• In a mortar and pestle (or spice grinder), add the cumin, cumin seeds, chili flakes, and salt. Pound it all together, cracking the chili flakes and cumin seeds into smaller pieces (you want it to be coarse, not a fine powder). Add about half of the spices (the other half will be used for sprinkling after the lamb finishes cooking) to the lamb along with the oil and mix everything together.
• Put the lamb onto the skewers. Heat your grill until searing hot. Grill the skewers until they get a nice char on the outside. Transfer to a plate and sprinkle on the extra spices. Serve!

SPICED SKEWERED LAMB

Steps:

• Soak 8 to 10 wooden skewers in water for about 20 minutes. Combine the chile flakes, cumin, fennel seeds, oil, soy sauce, rice wine, paprika, and salt in a bowl. Add the meat to the spices, and toss to coat. Thread the meat onto the skewers.
• Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.

YANG ROU CHUAN (SPICY LAMB KEBABS)

Steps:

• Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
• Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
• Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
• Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
• Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
• Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.

CHUAN ROU (SPICED SKEWERED LAMB)

Steps:

• Combine the spices, oil, soy sauce, rice wine, paprika, garlic and salt in a bowl. Add the meat to the spices and toss to coat. Refrigerate for several hours.
• Soak 16 to 20 wooden skewers in water about 20 minutes before time to prepare food.
• Thread the meat onto the skewers.
• Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.

SPICED LAMB SKEWERS WITH LEMONY ONIONS

Steps:

• Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
• If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
• Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
• Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
• Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
• Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
• Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.