Recipe courtesy of Ching-He Huang

Spiced Skewered Lamb

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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Water, as needed

1 teaspoon dried chile flakes

1 teaspoon ground cumin

1 teaspoon fennel seeds

1 teaspoon groundnut oil (peanut)

1 teaspoon light soy sauce

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


  1. 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. 
  2. 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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