Get ready to transport your kitchen to the bustling street markets of Beijing with these mouthwatering Yangrou Chuan (Beijing Lamb Skewers)! These sizzling, spice-laden skewers are not just a meal - they're a culinary adventure that promises to tantalize your senses and bring the bold, vibrant flavors of Chinese street food right to your dinner table. Whether you're a spice lover, a meat enthusiast, or simply someone who craves an authentic taste of Beijing's legendary street cuisine, these lamb skewers are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 2 lbs lamb, cut into cubes
- 2 tbsp cumin powder
- 1 tbsp chili powder
- 1 tsp paprika
- 2 tbsp vegetable oil
- Salt to taste
- Skewers (soaked in water if wooden)
Instructions
- Begin by preparing the lamb. Cut the lamb into 1-inch cubes, ensuring they are uniform for even cooking. Place the lamb cubes in a large mixing bowl.
- In a separate small bowl, combine the cumin powder, chili powder, paprika, and salt. Mix well to create a spice blend that will coat the lamb.
- Drizzle the vegetable oil over the lamb cubes, ensuring they are evenly coated. Then, sprinkle the spice blend over the lamb and mix thoroughly. Use your hands to massage the spices into the meat, ensuring every piece is well-seasoned. Cover the bowl with plastic wrap and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
- While the lamb is marinating, soak the wooden skewers in water for at least 15 minutes. This will prevent them from burning on the grill or in the oven.
- After marinating, take the skewers and thread the lamb cubes onto them, leaving a little space between each piece for even cooking. Aim for about 4-5 pieces of lamb per skewer.
- Preheat your grill or grill pan over medium-high heat. If using an oven, preheat it to 400°F (200°C) and prepare a baking sheet lined with aluminum foil.
- Once the grill is hot, place the skewers on it. Cook the lamb skewers for about 10 minutes, turning occasionally to ensure even cooking and a nice char on all sides. The lamb should be cooked to your desired level of doneness, but aim for medium-rare for the best flavor and tenderness.
- If cooking in the oven, place the skewers on the prepared baking sheet and bake for about 10 minutes, turning halfway through, until cooked through and slightly charred.
- Once cooked, remove the skewers from the grill or oven. Let them rest for a few minutes before serving. This allows the juices to redistribute, making the lamb more tender and flavorful.
- Serve the Spicy Beijing Lamb Skewers hot, garnished with fresh herbs if desired. They can be enjoyed on their own or with a side of rice, flatbreads, or a fresh salad. Enjoy your delicious homemade Yangrou Chuan!
Tips
- Meat Selection: Choose lamb with a good balance of lean meat and fat for maximum flavor and tenderness.
- Marinating Magic: Don't rush the marinating process! The longer the lamb sits in those spices (up to 2 hours), the more intense the flavor becomes.
- Skewer Technique: Leave a small gap between meat pieces to ensure even cooking and beautiful charring.
- Heat Management: Whether grilling or oven-roasting, medium-high heat is key to achieving that perfect crispy exterior and juicy interior.
- Rest and Relax: Always let your skewers rest for a few minutes after cooking to redistribute the delicious juices.
- Serving Suggestion: Pair with cooling sides like cucumber salad or yogurt sauce to balance the spicy kick.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 3g
Protein: 27g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 80mg
