Xinjiang Lamb Skewers, known as "chuan'er" in Chinese, are one of China's most popular street foods. They come from Xinjiang in northwest China, where Uyghur and other Muslim communities have been grilling meat on skewers for centuries. The dish is traditionally made with lamb, which is abundant in the region, and cooked over charcoal. The skewers are seasoned with cumin, chili powder, and salt. Over time, this dish spread across China and became a favorite in night markets and street stalls everywhere.

How It's Made

1. Preparing the meat: Lamb is cut into small, bite-sized pieces. Some fat is left on to keep the meat juicy during grilling.

2. Marinating: The meat is marinated with a simple mixture of salt, cumin, chili powder, and sometimes a little oil.

3. Skewering: The meat pieces are threaded onto metal or bamboo skewers.

4. Grilling: The skewers are grilled over hot charcoal. They are turned frequently and basted with a little oil to prevent drying out. The outside becomes crispy and smoky, while the inside stays tender.

5. Serving: The skewers are served hot, often with a sprinkle of extra cumin and chili powder.

What It's Like

Lamb skewers are smoky, spicy, and full of flavor. The cumin gives them a warm, earthy taste, and the chili powder adds a nice kick. The meat is juicy and tender, with a slightly crispy char on the outside. They're best eaten right off the grill, when they're still sizzling hot. Whether you're at a night market or a street stall, lamb skewers are the kind of food that brings people together.