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Spicy Uighur Street Meat and Buttered Naan

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“This was my FAVORITE thing to eat on a trip to North-western China!”
2hrs 10mins

Ingredients Nutrition


  1. For the kebabs: Soak wooden skewers in water for at least 30 minutes. Prepare grill to high heat. Cut the meat into 1 inch cubes and place in a bowl.
  2. Add the next 5 items and massage into the meat. Place the lamb/beef cubes onto the skewers.
  3. Grill the skewers 3 minutes per side--turning once.
  4. For the Naan: Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.
  5. Add the salt, butter and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.
  6. Oil the mixing bowl, then cover and let the dough rise until doubled in size—1-2 hours.
  7. Preheat the oven AND two oiled pans to 450 degrees F. Baking stones work best! Dump the dough onto a floured surface. Cut the dough into 8 equal pieces.
  8. Use a floured rolling pin to roll the dough into large ovals—about the length and size of a large shoe!
  9. Place the ovals on parchment paper to rest. Once all the dough in ready, brush the tops with oil or melted butter and place on the HOT baking sheets.
  10. Bake for 3-4 per side—flipping once. Serve warm, brushed with melted butter!
  11. *You could add chopped garlic or a variety of seeds to the naan dough for variation!

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