Uyghur Lamb Skewers

zahulio

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.

Legume

I need some of that.

bgebrent

Very nice. Thanks for sharing. 

JohnInCarolina

That looks awesome.  I think lamb really works well in these kind of recipes.  

zahulio

JohnInCarolina said:

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. 

Hans61

I’ve been wanting to do some lamb for a while now that looks great!

caliking

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

Theophan

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!