Yang Rou Chuan Spicy Lamb Kebabs 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!

SPICY LAMB KEBABS

Steps:

• Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
• Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
• Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.

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.