Spicy Uighur Street Meat and Buttered Naan

"This was my FAVORITE thing to eat on a trip to North-western China!"
 
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photo by spicyperspective photo by spicyperspective
photo by spicyperspective
Ready In:
2hrs 10mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • 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.
  • Add the next 5 items and massage into the meat. Place the lamb/beef cubes onto the skewers.
  • Grill the skewers 3 minutes per side--turning once.
  • 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.
  • Add the salt, butter and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.
  • Oil the mixing bowl, then cover and let the dough rise until doubled in size—1-2 hours.
  • 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.
  • Use a floured rolling pin to roll the dough into large ovals—about the length and size of a large shoe!
  • 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.
  • Bake for 3-4 per side—flipping once. Serve warm, brushed with melted butter!
  • *You could add chopped garlic or a variety of seeds to the naan dough for variation!

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RECIPE SUBMITTED BY

<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p> <p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p> <p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>
 
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