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Uyghur Lamb Skewers

zahuliozahulio Posts: 102
I liked this lamb recipe (from halalpitmaster.com). It's nice and spicy...the kind of spice that leaves a tingling sensation on the tongue. Reminds me of Szechuan dishes at authentic Chinese restaurants.

The only difficult ingredient was Szechuan powder, which isn't widely available in stores. I ended up making my own by toasting Szechuan peppercorns and then grinding them.

Grilled direct heat - at about 450 degrees - on my XL BGE for about 4 minutes per side.

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Comments

  • LegumeLegume Posts: 9,380
    I need some of that.
    Austin, TX
  • bgebrentbgebrent Posts: 18,433
    Very nice. Thanks for sharing. 
    Sandy Springs & Dawsonville Ga
  • JohnInCarolinaJohnInCarolina Posts: 13,975
    That looks awesome.  I think lamb really works well in these kind of recipes.  
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • zahuliozahulio Posts: 102
    That looks awesome.  I think lamb really works well in these kind of recipes.  
    Thanks! I agree.  Lamb fat has a nice flavor  distinct from beef. 
  • Hans61Hans61 Posts: 3,656
    I’ve been wanting to do some lamb for a while now that looks great!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • calikingcaliking Posts: 12,128
    Very nice!!

    Szechuan pepper adds a unique note for sure.

    There are 2 Uyghur restaurants in Houston that we like to go to every once in a while, and they seem to be fond of cumin and lamb. Which is just fine with us :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TheophanTheophan Posts: 2,343
    Wow -- looks and sounds fantastic!

    I'm not completely sure why, but somehow I haven't been doing much grilling or smoking for a long while, and it's probably going to be a while before I do, but I have saved this recipe, and definitely look forward to trying it.  Thanks for posting!
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