Spiced Skewered Lamb

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 10 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 1 teaspoon Shaohsing rice wine or dry sherry
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon sea salt
  • 7 ounces lamb loin fillet, very finely sliced, and cut into small pieces
  • Olive oil, as needed
recipe tools

Directions

In Beijing there are many street stalls selling Muslim delicacies and snacks such as 'Chuan rou' ('Chuan' means 'skewered' and 'Rou' means 'meat' in Mandarin Chinese) - in fact, they have become so popular they are found all over China, and not just in the north.
Here, the meat is coated in spices, skewered and then cooked on a grill or barbeque, which gives it an irresistible smoky flavour. It is served with a simple orange fennel salad, which complements the spiciness of the dish. For a Western serving suggestion, lightly coat some plain ciabatta bread with olive oil, season with ground fennel, cumin, salt, paprika and chili powder and then toast on a griddle.
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.

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