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Uyghur Lamb Skewers

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zahulio
zahulio Posts: 135
in Lamb
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.

20190224_1629502jpg


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  • Legume
    Legume Posts: 14,624
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    I need some of that.
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  • bgebrent
    bgebrent Posts: 19,636
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    Very nice. Thanks for sharing. 
    Sandy Springs & Dawsonville Ga
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  • JohnInCarolina
    JohnInCarolina Posts: 30,974
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    That looks awesome.  I think lamb really works well in these kind of recipes.  
    "I've made a note never to piss you two off." - Stike
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  • zahulio
    zahulio Posts: 135
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    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. 
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  • Hans61
    Hans61 Posts: 3,901
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    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
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  • caliking
    caliking Posts: 18,731
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    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.
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  • Theophan
    Theophan Posts: 2,654
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    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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