Chinese north-west style lamb kebabs ‘羊肉串’ (low FODMAP, gluten free)

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When I was in Beijing many years ago I visited a night market with hundreds of food stalls. About half of them sell lamb kebabs with a Xinjiang origin. Xinjiang is region located in North West China  where Chinese Muslims and Uyghur people live, bordering many countries including Mongolia, Russia, Pakstan and India. I tried the kebab and was fascinated by the spices – it was the first time I tasted cumin.  The meat, although, was dry and chewy – we have much better quality meat back in Australia.

Here is my version of lamb kebabs with cumin, Sichuan pepper, chili flake, coriander seeds, sesame seeds and  sesame oil. I first marinated the lamb in cumin, salt and sesame oil. Then I made the kebabs and cooked them on the BBQ. Finally I added additional spices and sea salt to the kebabs.  The kebabs were juicy and spicy.

Chinese north-west style lamb kebabs '羊肉串' (low FODMAP, gluten free)

Spice mix for lamb kebab - cumin, Sichuan pepper, chili flake, sesame seeds and coriander seeds
Spice mix for lamb kebab – cumin, Sichuan pepper, chili flake, sesame seeds and coriander seeds

Recipe is as follow:

Ingredients

( Makes 16 sticks, serves 8 as an low FODMAP entree)

Marinate:

  • 1kg lamb leg, diced
  • 2 tbsp sesame oil
  • a few pinches of salt
  • 2 tsp ground cumin

Spice mix for coating:

  • 2 tsp ground cumin
  • 2 tsp ground coriander seeds
  • 1 tbsp sesame seeds, lightly toasted
  • 1/2 tsp chili flake (or to your liking)
  • 1/2 tsp black Sichuan pepper, crushed
  • a few pinches of sea salt flake

Others

  • Extra sesame oil for brushing

Method

  • Marinate the lamb pieces with sesame oil, 2 tsp ground cumin, a few pinches of salt over night.
  • Thread the lamb pieces onto sticks to make 16 kebabs.
  • For the spice mix, heat up a heavy base frying pan to hot temperature; remove it from heat, add all spices including the sesame seeds; toss lightly for 10-20 seconds or until the mix slightly aromatic (but not burn!).
  • BBQ the lamb kebabs until just cooked; brush the kebabs with a little sesame oil; then coat the kebabs with the spice mix.

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