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Grilled Uighur Lamb Kebabs
Crispy on the outside and incredibly tender within, these grilled lamb skewers bring the bold flavors of Xinjiang straight to your backyard. A bright marinade of pomegranate juice, garlic, and cayenne pepper gives the meat a tart, spicy edge while naturally tenderizing the lamb shoulder. You'll love how the rich, fatty pieces caramelize over hot coals, creating a deeply savory crust. It's a simple yet striking dish that instantly upgrades your weekend cookout.
Equipment
- Grill
- Blender
Ingredients
- 1 pound boneless lamb leg or shoulder
- 1 medium onion, coarsely chopped
- 2 tablespoons vegetable oil
- ¼ cup pomegranate juice, or substitute ¼ cup fresh lemon juice mixed with 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped garlic
- ¾ teaspoon cayenne
Instructions
- 1Slice the lamb into 1-inch squares, keeping a small amount of fat on the meat for flavor.
- 2Blend the chopped onion into a smooth paste using a food processor. Transfer it to a medium bowl and mix in the oil, pomegranate juice, salt, black pepper, garlic, and cayenne.
- 3Toss the lamb pieces into the bowl, stirring well to coat the meat completely. Cover the bowl and chill in the refrigerator for 2 hours. The acid in the pomegranate juice tenderizes the meat, so don't skip this step.
- 4Heat a gas grill or prepare a medium-hot fire in a charcoal grill. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
- 5Slide the marinated lamb onto 8 skewers, leaving a tiny bit of space between each piece so they don't crowd together. Proper spacing ensures the heat circulates for an even sear.
- 6Arrange the skewers on the grill grates about 4 to 5 inches above the heat source. Let them cook for 2 minutes before flipping.
- 7Continue grilling for another 7 to 8 minutes, rotating the skewers frequently to build an even, browned crust. Transfer the hot skewers to a large platter.
Notes
- Substitute: If you can't find pomegranate juice, mix 1/4 cup of fresh lemon juice with 1 teaspoon of sugar.
- Storage: Leftover lamb kebabs store well in the refrigerator for up to 3 days and taste excellent reheated gently.
- Doneness: Total cooking time depends on your grill's heat and whether you prefer the lamb pink in the center or fully cooked.