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Uighur Lamb Kebabs
These grilled lamb skewers bring the bold flavors of Xinjiang straight to your table. A bright marinade of pomegranate juice, garlic, and cayenne pepper gives the meat a tart and spicy edge. The acid in the juice tenderizes the lamb shoulder, ensuring every bite stays incredibly succulent over the hot coals. They are a fantastic choice for a weekend cookout or a relaxed outdoor dinner. Serve them hot off the grill, though any leftovers will taste just as good the next day.
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, then move 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.
- 4Heat a gas grill or prepare a medium-hot fire in a charcoal grill. Soak 8 bamboo skewers in water for 30 minutes if you are using them instead of metal.
- 5Slide the marinated lamb onto the 8 skewers, leaving a tiny bit of space between each piece so they do not crowd together.
- 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.
- 8Adjust the total cooking time based on your specific grill heat and whether you prefer the lamb pink in the center or fully cooked.
- 9Transfer the hot skewers to a large platter and serve immediately.