The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they're also the focal point of the region's iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder.
Recipe adapted from All Under Heaven.
Featured in: Eating on the Western Edge of China
- 2 tbsp. coarsely ground chile powder
- 2 tbsp. ground cumin
- 2 tsp. kosher salt
- 5 garlic cloves, minced to paste
- 1 lb. boneless lamb shoulder, sliced into 1/4-inch-thick strips