Meatballs and kebabs
One of the best-known street foods of Uyghur cuisine in China, these skewers are made with lamb leg cubes marinated in cumin and Turkish red pepper flakes, then grilled over charcoal. They are wrapped in warm whole-wheat naan to eat.
Rub the lamb leg cubes thoroughly with the grated onion, cumin, Turkish red pepper flakes, salt, and black pepper. Marinate in the refrigerator for at least 30 minutes.
Thread the marinated lamb onto metal skewers, alternating with pieces of lamb tail fat; the fat helps keep the meat moist as it cooks.
Grill the skewers over high heat for a total of 12 minutes, turning them frequently until browned on all sides.
Warm the whole-wheat naan at the edge of the grill for a few seconds and serve it with the hot skewers.
Important: marinate the lamb for at least 30 minutes so the spices do not stay on the surface. If using wooden skewers, remember to soak them in water. Allergen: contains gluten (naan bread).
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