Xinjiang Lamb Skewers
From SAVEUR Issue #157 Tender pieces of lamb are marinated in earthy cumin, sweet oyster sauce, and and fiery hot chile flakes before grilling in this classic dish from China's Xinjiang province.....
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Cooking tools:
- Grill
- Skewer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Refrigerator
Ingredients
- ¼ cup crushed red chile flakes
- ¼ cup ground cumin
- 3 tbsp. peanut oil
- 2 tbsp. oyster sauce
- ¼ tsp. ground Sichuan peppercorns
- ¼ tsp. white pepper
- 3 cloves garlic, finely chopped
- ½ small white onion, finely chopped
- Kosher salt, to taste
- ½ lb. lamb shoulder, trimmed and cut into ¾" pieces
- 4 (6-inch) skewers, soaked in water for 30 minutes
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