How to Make Spicy Chinese Lamb Skewers

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Add a new dimension to your kebabs with this spiced lamb number.

I can't resist meat on a stick. There is just something about seeing skewered chunks of meat slowly cooking over an open fire that pulls me in. Every country has its own version of the kebab, but in Beijing, China, you're likely to find lamb rubbed with chili peppers and cumin. Called, these spicy lamb skewers are one of the city's most popular street foods. And they should be just as popular at home.

Next comes the spice rub. A combination of cumin and chili flakes give yang rou chuan their distinctive flavor and heat. Those are often the only two seasonings, aside from salt, but for this recipe I wanted to add a few supporting ingredients for an extra boost—I went with granulated garlic , fennel seeds, and a splash of Shaoxing wine.

 

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Currently on a Szechuan kick so read this as a “numb-er”

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