Comments on: Xinjiang Lamb Skewers (新疆烤串, chuar)

By: Carmen Sandiego

Carmen Sandiego — Mon, 04 Sep 2023 11:12:34 +0000

Great recipe, thank you so much for it! I have cooked this on several occasions and it never fails to impress. The only additions I make is to add a couple teaspoons of sugar to the marinade and 1/2 to 1 teaspoon of msg. Leg lamb (though you need to debone it) and chicken thigh works great as well. You can also do this in the air fryer (not quite as good as BBQ but heaps quicker and easier than getting the charcoals and wood fire out).

By: Sofeeya

Sofeeya — Fri, 25 Aug 2023 10:46:15 +0000

I tried this on some baby lamb chops (too lazy to make skewers) and it turned out AMAZING. This recipe is going into our rotation.

By: Lamb man

Lamb man — Tue, 23 May 2023 23:48:18 +0000

In reply to Maggie Zhu. Thanks for the tip!

By: Maggie Zhu

Maggie Zhu — Tue, 23 May 2023 14:42:43 +0000

In reply to Lamb man. I only use the onion to add flavor to the marinade, so I usually discard them later. Especially when I want a quicker marinating, I cut the onion quite small and they will wither after marinating. But you can definitely throw them on the grill if the onion pieces are on the larger side.

By: Lamb man

Lamb man — Tue, 23 May 2023 07:47:18 +0000

What do you do with the onion after marinating it? Do you skewer it? Throw it on the grill?

By: Maggie Zhu

Maggie Zhu — Thu, 05 Jan 2023 22:21:42 +0000

In reply to Rob D.

I’m so happy to hear you and your son enjoyed the dish! I think the seasoning is on the saltier side and was thinking about tweaking it. But my friends insisted to keep them salty so it’s more like the Chinese street style lol I think sea salt is a better idea.
It’s a good call on mutton. I just looked it up in dictionary and realized that we usually use mutton in China. The cuts we could buy from a grocery store are all from mature sheep. Lamb is a very special thing and it’s possible to find in a restaurant, but quite pricey.

By: Rob D

Rob D — Thu, 05 Jan 2023 19:06:35 +0000

Really good, and my 4 year old ate it too, amazingly. 2 comments: my butcher was very confused by the request for fatty lamb, apparently lamb is quite lean. Mutton, on the other hand, is fatty. So I guess we were eating mutton in China. Also, I found it a bit salty, I used table salt, think portions would have worked for sea salt.

By: Magic

Magic — Fri, 16 Dec 2022 22:14:25 +0000

i’ve cooked this recipe hard core 3rd ring Beijingnese. They’ve stated its the right recipe.

By: Maggie Zhu

Maggie Zhu — Wed, 19 Oct 2022 03:04:50 +0000

In reply to jo. You can totally mix them up. I spread them into a layer because it would be easier to remove later. Also you can marinate the meat before putting them on the skewers, so the meat will be more mixed with the onion. I've tried both methods and all works very well.

By: jo

jo — Tue, 18 Oct 2022 22:47:13 +0000

im trying to figure out the reason the onions cant be mixed in with meat and marinade? like why does it have to be on top or bottom? or both? when i marinade meat it usually just all gets mixed up.. just wanna know what benefits this method gives? thanks.