Xinjiang-lamsspiesen (Yangrou Chuan)
羊肉串 yángròu chuànZeg het: yahng-roh chwahn
Bijt in deze Xinjiang-lamsspiesen en ervaar sappig, rokerig vlees met knapperige randjes gesmolten vet, bedekt met geroosterde komijn, chilipittigheid en aromatische Sichuan-peper die op de tong blijft hangen. Ideaal voor barbecueën in de achtertuin, ze leveren restaurantkwaliteit met slechts 10 minuten op een hete grill, waardoor ze een perfecte, publiekstrekker voorgerecht zijn die moeiteloos combineert met platbrood.
Xinjiang-lamsspiesen (Yangrou Chuan)
羊肉串, yángròu chuàn
Uitgesproken als yahng-roh chwahn
- Voor
- 4
- Voorbereiding
- 35 min
- Bereiding
- 10 min
- Totaal
- 45 min
- Niveau
- Gemiddeld
Ook notenvrij en ei-vrij.
Allergenen: geen van de grote allergenen in de genoemde ingrediënten. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
For the skewers
Marinade
Finishing spice mix
Bereiding
Place 8–10 bamboo skewers in warm water and allow them to soak for a minimum of 30 minutes. Slice the boneless lamb leg or shoulder into 3/4-inch (2 cm) cubes or strips measuring roughly 1/2 by 1/2 by 1 inch (1.5 x 1.5 x 2.5 cm). Separate any substantial fat sections and slice them thinly.
Combine the lamb cubes in a spacious bowl with the thinly sliced onion, smashed ginger, vegetable oil, ground cumin, dried chilli flakes or chilli powder, ground Sichuan peppercorns, salt, and black pepper. Use hands to ensure thorough coating on all surfaces. Cover the bowl and refrigerate for a minimum of 1 hour or preferably overnight.
When employing additional lamb fat for lean cuts, alternate 4–5 lamb pieces with the thin fat slices on each skewer. For well-marbled lamb, thread 4–5 cubes per skewer while folding over any existing thin fat layers. Avoid overcrowding to promote even cooking.
Set up a charcoal grill for direct high heat or preheat a gas grill or broiler to 450°F (230°C). Ensure the cooking surface reaches a searing temperature where dripping fat creates brief flare-ups that enhance charring.
Position the prepared skewers directly over the hottest grill area. Turn them every 1–2 minutes until the lamb develops a browned exterior with crisp edges and reaches medium doneness, requiring 6–10 minutes overall. During the final minute, liberally apply the finishing spice mix to both sides while monitoring for flare-ups.
Move the cooked skewers to a serving platter and present immediately, offering additional finishing spice mix alongside if preferred.
Regionale variant: Traditional Uyghur cumin lamb skewers (zī rán yángròu chuàn)
This represents the classic street-style approach: omit the marinade entirely. Season the lamb cubes lightly with salt and a small amount of ground cumin right before threading onto skewers with fat. Grill over charcoal and, toward the end, generously dust with ground cumin, dried chilli flakes, and salt. Present right away alongside hot nan bread and raw onion slices.
Opmerkingen van de kok
- Source lamb trimmings from a butcher when only lean meat is available, since the fat contributes necessary juiciness to the skewers.
- For indoor preparation, arrange the skewers on a rack and roast in a 450°F (230°C) oven for 10 minutes, then flip, apply the spice mix, and continue roasting for 5 more minutes.
- Heat whole cumin seeds in a dry skillet until aromatic prior to lightly crushing them to intensify their fragrance in the spice blend.
Serveer met
Serve with hot naan or flatbread, sliced raw onion, and cold beer or iced tea.
Van tevoren maken en bewaren
Marinate the lamb up to 24 hours in advance. Cooked skewers are best eaten straight off the grill; reheat briefly in a hot oven if needed.
