Street Food
Chuan’r (Grilled Lamb Skewers)
Ingredients
- - 600 g (1 1/3 lb) lamb shoulder, cut into cubes
- - 2 tbsp vegetable oil
- - 2 tsp ground cumin
- - 1 tsp chilli flakes
- - 1 tsp salt
- - 1/2 tsp ground white pepper
- - 1 tbsp cumin seeds, for finishing
- - Extra chilli flakes, for finishing
Method
- Toss the lamb cubes with oil, ground cumin, chilli flakes, salt and white pepper; marinate for at least 30 minutes.
- Thread the lamb onto skewers, alternating with small chunks of lamb fat if available for extra flavour.
- Grill over hot charcoal (or a very hot grill pan) for 8-10 minutes, turning frequently, until charred outside and cooked through.
- Sprinkle generously with extra cumin seeds and chilli flakes in the final minute of grilling.
- Serve immediately, hot off the grill.
Introduction: Chuan'r are cumin-and-chilli-dusted grilled lamb skewers with roots in Xinjiang's Uyghur culinary tradition, now sold from smoky street carts across Chinese cities, especially popular as a late-night snack alongside cold beer.
Cultural Background: Chuan'r are cumin-and-chilli-dusted grilled lamb skewers with roots in Xinjiang's Uyghur culinary tradition, now sold from smoky street carts across Chinese cities, especially popular as a late-night snack alongside cold beer.
Tips: Threading a little fat between lean lamb pieces bastes the meat as it cooks and prevents dryness. A very hot grill gives the characteristic smoky char in a short cooking time.
Variations: Beef can substitute for lamb for a milder flavour. Add a squeeze of fresh lime just before serving for brightness.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat briefly under a hot grill or in a hot pan to restore some char.
Nutrition: Approx. 280 kcal, 24g protein, 20g fat, 2g carbohydrate per serving.
FAQs
Q: Where does chuan'r originate?
A: It has roots in Xinjiang's Uyghur culinary tradition, where cumin-spiced grilled lamb has long been a staple, and has since spread to street food carts nationwide.
Q: Are chuan'r always made with lamb?
A: Lamb is traditional, though beef, chicken and vegetable versions are widely available at street stalls too.