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

Posted on Updated on

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.

Lamb kebab with cumin, sichuan pepper, sesame seeds and sesame oil (FODMAP friendly, gluten free)

Spice mix for lamb kebab - cumin, sichuan pepper, 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.

Save

Save

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s