Entree: China – Xinjiang Uyghur – قاۋاپلار ➤ Kawaplar (Skewered spiced lamb kebabs grilled over open flame)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) ground cumin
- 1 tsp (2 g) ground cumin seeds or extra for sprinkling
- 1 tsp (2 g) ground chili powder or crushed red pepper
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 small onion, thinly sliced for garnish
- 1 tbsp (15 ml) lemon juice (optional)
- 4 flatbreads or nan for serving
- 8 metal skewers or 16 soaked wooden skewers

Instructions

1. In a large bowl combine 2 tbsp (30 ml) vegetable oil, 1 tbsp (15 ml) ground cumin, 1 tsp (2 g) chili powder, 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper. Add lamb cubes and toss to coat evenly. Cover and refrigerate to marinate at least 30 minutes, up to 2 hours.
2. Preheat a grill or broiler to high. Thread lamb cubes onto skewers, leaving a little space between pieces for even cooking.
3. Grill the skewers over direct high heat, turning every 2–3 minutes and basting with any remaining marinade or a little oil, until the exterior is charred in spots and the lamb is cooked to medium (about 8–10 minutes total depending on heat and cube size).
4. Remove from heat and rest the skewers 3 minutes. Sprinkle additional ground cumin and a squeeze of 1 tbsp (15 ml) lemon juice over the kebabs if desired.
5. Serve hot with flatbread or nan, sliced raw onion on the side, and extra chili or yogurt if preferred.