Uygur Cuisine

As mentioned in my last post that Samsa(backed buns) was one of the most popular foods in Central Asia(mainly located in West China). Today I would like to introduce another famous Uygur dish---Spicy Cumin Lamb Skewers.

The combination of the mouthwatering aroma of smoked lambs with the delicious cumin and chilli taste, these flavours have fused to create most sensationally addictive bbq dish.

Some tips you will need to make the perfect Lamb skewers:

• lamb rump steaks and dice the lamb(800g would be enough for 4 serves) 
• 3T tamari or 2T dark soy sauce
• 2 tsp ground cumin
• 1 tsp chilli powder
• 3 Tbsp pomegranate molasses
• 1 onion and slice it into pieces 
• 2 Tbsp Bertolli olive oil
• 2 tsp whole cumin seeds

For the marinade, mix everything together in a bowl except the ground cumin seeds.
Dice the lamb, and the fat will enhance the flavour, mix with the marinade, cover and let the flavours infuse overnight.
Preheat your bbq to medium. Thread the marinated lamb onto the (pre-soaked) skewers until cooked medium, turning every so often (about 8 minutes) and sprinkle the cumin powder and chilli powder when they are almost cooked.