Meatballs and kebabs
A Xinjiang street-food favorite, cumin lamb skewers are made by briefly tenderizing cubed lamb in a pressure cooker, then threading it onto skewers and grilling it over coals. Made without grains, this dish is low in carbohydrates.
Thoroughly rub the cubed lamb with the ginger, garlic, cumin, red pepper flakes, salt, and 1 tablespoon (15 ml) of soy sauce.
Place the seasoned lamb in the pressure cooker, add the remaining soy sauce and water, and close the lid. Once it comes to a boil, cook over low heat for only 12 minutes to tenderize the meat.
Drain the tender lamb pieces and thread them onto skewers.
Turn the skewers over the coals and grill for 8 minutes, until browned on the outside. Serve hot.
Important: Do not overcook the meat in the pressure cooker; it is only there to tenderize it. Otherwise, the lamb may dry out and fall apart on the skewers. Allergen: contains soy. Additional allergen check: Check the soy sauce product label for a gluten statement; ingredients can vary by product.
Kimyon yerine bir defasında Sichuan biberiyle denedim, tadı daha keskin çıktı ve şişler biraz daha baharatlı kaldı, ailem yine de gayet beğendi bu hâlini de.
Kuzu but yerine kuzu kol eti kullansam düdüklüdeki 12 dakikalık süre değişir mi, yoksa aynı sürede mi yumuşuyor? Evde her zaman but bulunmuyor da, kol eti daha kolay bulduğum bir parça.
Eti tarifte dendiği gibi düdüklüde 12 dakika yumuşattım ama şişte kavururken biraz sert kaldı, bir dahaki sefere 16 dakikaya çıkarıp deneyeceğim, önerdiğim süre budur, aksi hâlde et diş çekmek gibi zor çiğneniyor.
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