Recipe courtesy of Ching-He Huang
Recipe courtesy of Ching-He Huang
Watch how to make this recipe.
Spiced Skewered Lamb
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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.
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 2 servings
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 2 servings
Ingredients
Directions
- 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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