Xinjiang Lamb Skewers (Yang Rou Chuan)
Xinjiang lamb skewers — cumin-crusted, charcoal-kissed yang rou chuan, the undisputed king of Chinese BBQ. Juicy lamb, toasted cumin, chili and salt. Grill, oven or air-fryer all work.
Prep Time20m
Cook Time10m
Yield8 skewers
CuisineXinjiang
Spicy:
🌶️🌶️
Ingredients
- Lamb shoulder or leg 500g, cut in 2cm cubes (with some fat)
- Onion ½, grated
- Cumin seeds 1 tbsp
- Cumin powder 1 tbsp
- Chili flakes 1–2 tsp
- Salt 1 tsp
- Neutral oil 2 tbsp
- Light soy sauce 1 tsp (optional)
- Metal or soaked bamboo skewers 8
Steps
- Toss lamb cubes with grated onion, oil and a pinch of salt; marinate 30 min (onion tenderizes and deodorizes).
- Thread 5–6 cubes per skewer, alternating lean and fat so the fat bastes the meat.
- Grill over hot charcoal (or oven broiler / air-fryer 200°C), turning, 6–10 min until charred at edges and cooked through.
- In the last minute, sprinkle generously with cumin seeds, cumin powder, chili flakes and salt; toast 30 sec more until fragrant.
- Serve hot, straight off the skewer, with extra cumin-chili dip on the side.
Tips
Keep some fat on every skewer — lean-only lamb dries out. Add cumin at the END so it toasts rather than burns. Soak bamboo skewers 30 min to prevent scorching. A little onion in the marinade is the street-vendor secret.
