Monday, March 2, 2009


The dish...

Xinjiang is a predominantly Muslim region of western China. It holds the world record of being the city furthest away from sea. So seafood are scarce and they make their lamb really good. The lamb kebab, or known as Yang Rou Chuan are really popular food in china. They are spicy and should be eaten fresh from the grill. This recipe is really rare and the best you could find.

Cut the 1kg of lamb into long thin strips with a good ratio of its fat

Blend these spices together..
1/2-cup ground cumin
1 tablespoon coriander seeds (optional)

1/4-cup chili flakes

2 tablespoon ground black pepper

1-tablespoon chili powder

1 tablespoon ground Sichuan peppercorns (optional)

2 tablespoons granulated fresh garlic

2 tablespoons salt
½ cup lemon juice

2 tablespoon of light soy sauce

1/2 cup of olive oil


In a large bowl marinate the lamb with the spices for 2 hours.

Soak bamboo skewers in cold water. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.

Slide the meat into the skewers and you are now ready to grill them.

Grill the meat over medium heat charcoal fire for abour 3 minutes on each side only.

While grilling, dust some more cummin & chili flakes.

Bon appetit..


  1. This looks like a pretty good recipe. Only thing I'd add is a bit of ginger juice. My wife tried her hand at Xinjiang Yangrou and there was just a touch of bitterness that was missing from hers that the shaokao vendor's has. I think it may be that hers didn't have coriander.

  2. Where is the MSG?

  3. awesome recipe GODDAMN it was good

  4. Maybe use less salt, like 1 or 2 teaspoons.