XinJiang lamb

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:

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