“Nothing goes better with delicious cold beer than Uigher lamb kebabs.”

Ingredients Nutrition


  1. Soak some bamboo skewers in water.
  2. Light the grill and let the coals burn down to red while you’re prepping the meat.
  3. Cut the meat into little chunks, for dinner sized kebabs, make the meat chunks 1” cubes; for a fun snack during a party, cut them to 1” by ½” oblong rectangles.
  4. Assemble the skewers. Spear two chunks of meat and then one of fat, and then two more chunks of meat. The fat is not meant to be eaten; it is there to keep the meat moist.
  5. To marinate, sprinkle a coating of chili powder, cumin powder and salt on the kebabs to marinate while the grill is heating.
  6. When the coals are ready, lay the lamb skewers on the grill. Keep a glass of water next to the grill to quench any grease fires when the melting fat flares up.
  7. Sprinkle more spices on. If you’re using lean meat, brush the meat with a little oil before sprinkling spices.
  8. Check for desired doneness, then remove from grill and eat. Serve with a side of nan bread (toasted sesame bagels are a good US substitute!).

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