WebWooden skewers soaked in water 30+ minutes Instructions Soak the wooden skewers in water for at least 30 minutes. Prepare grill to high heat. Cut the meat into 1 …
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Put the lamb onto the bamboo skewers. Heat your grill until searing hot. Place the lamb skewers on the hot grill… And grill until they get a nice char on the outside. What they do in Beijing is continually sprinkle more spices on the skewers. Transfer to a plate and serve your lamb skewers yangrou chuan and watch them disappear in a flash!
The good news is that you can cook beef skewers using the same recipe. I often prepare beef skewers if I’m hosting an event or a class, just in chase some of my guests do not eat lamb. To make beef skewers, use the same method to choose, prep and cook the meat. One of my favorite cuts is boneless short ribs from Costco.
People call them “old Beijing skewers” nowadays. But the food originated in Xinjiang, the largest Chinese administrative division, where the majority of people are ethnically Uighur and religiously Muslim. Lamb skewers, or chuar (串儿), are similar to Middle Eastern style lamb kebabs, but vary in the size of the cut and the way they’re seasoned.
Reserve 1 tablespoon of the spice mix in a small bowl. Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil, and Shaoxing wine. Thread lamb onto skewers, making sure meat is bunched tightly together and leaving no parts of the skewer exposed except for a 3-inch handle at the bottom, and the pointy tip at the top.