{"id":126,"date":"2021-06-05T05:06:38","date_gmt":"2021-06-05T05:06:38","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=126"},"modified":"2021-08-30T13:39:29","modified_gmt":"2021-08-30T13:39:29","slug":"beijing-lamb-skewers-yangrou-chuan","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2021\/06\/05\/beijing-lamb-skewers-yangrou-chuan\/","title":{"rendered":"BEIJING LAMB SKEWERS (YANGROU CHUAN)"},"content":{"rendered":"\n<p class=\"has-normal-font-size\">Spicy Lamb skewers over hot coals from a roadside vendor is a classic Beijing street food. Spicy, crispy, fatty lamb skewers with Xinjiang spice is a party favorite!<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Ingredients<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"has-normal-font-size wp-block-list\"><li>1\u00a0pound\u00a0lamb shoulder chops<em>(450g)<\/em><\/li><li>1 tablespoon soy sauce<\/li><li>half onion (cut to slices)<\/li><li>1 tablespoon cooking wine<\/li><li>1\u00a0tablespoon\u00a0oil<\/li><li>2\u00a0teaspoons\u00a0cumin powder<\/li><li>1\u00a0tablespoon\u00a0dried chili flakes<\/li><li>salt\u00a0<em>(to taste)<\/em><\/li><li>bamboo skewers\u00a0<em>(soaked in water for at least an hour (to prevent them from burning on the grill)<\/em><\/li><\/ul>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Directions<\/a><\/div>\n<\/div>\n\n\n\n<p>Step 1:<\/p>\n\n\n\n<p>Take the chops and simply remove the meat from the bone and cut into small chunks (one inch size). Don&#8217;t trim any of the fat from the lamb. This is what&#8217;s going to give you the flavor you&#8217;re looking for. <\/p>\n\n\n\n<p>Step 2:<\/p>\n\n\n\n<p>Put the lamb chunks in a small mixing bowl and add soy sauce, onion slices, cooking wine, and oil. Cover the bowl and Marinate for 6 hours or more in the fridge.<\/p>\n\n\n\n<p>Step 3:<\/p>\n\n\n\n<p>In a mortar and pestle (or spice grinder), add the cumin power, chili flakes, and salt. Pound it all together, cracking the chili flakes into smaller pieces (you want it to be coarse, not a fine powder). Add about half of the spices (the other half will be used for sprinkling after the lamb finishes cooking) to the lamb along with the oil and mix everything together.<\/p>\n\n\n\n<p>Step 4:<\/p>\n\n\n\n<p>Put the lamb onto the skewers (mix between fat and lean pieces). <\/p>\n\n\n\n<p>Step 5:<\/p>\n\n\n\n<p>Heat your grill until searing hot. Grill the skewers until they get a nice char on the outside. Each side about 2-3 minutes. Transfer to a plate and sprinkle on the extra spices. Serve!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-4-1024x768.jpg\" alt=\"\" class=\"wp-image-788\" width=\"697\" height=\"523\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-4-1024x768.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-4-300x225.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-4-768x576.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-4-1536x1152.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-4-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><figcaption>copyright: www.cookingtimes.net<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-3-1024x750.jpg\" alt=\"\" class=\"wp-image-787\" width=\"700\" height=\"512\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-3-1024x750.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-3-300x220.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-3-768x563.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-3-1536x1125.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-3-2048x1501.jpg 2048w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption><meta charset=\"utf-8\">copyright: www.cookingtimes.net<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-9-1024x768.jpg\" alt=\"\" class=\"wp-image-793\" width=\"705\" height=\"529\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-9-1024x768.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-9-300x225.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-9-768x576.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-9-1536x1152.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-9-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 705px) 100vw, 705px\" \/><figcaption><meta charset=\"utf-8\">copyright: www.cookingtimes.net<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-11-1024x768.jpg\" alt=\"\" class=\"wp-image-795\" width=\"703\" height=\"527\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-11-1024x768.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-11-300x225.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-11-768x576.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-11-1536x1152.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/lampskewers-11-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 703px) 100vw, 703px\" \/><figcaption><meta charset=\"utf-8\">copyright: www.cookingtimes.net<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Tips<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-normal-font-size\">It\u2019s also great just sprinkled over whole lamb chops and then grilled, or roasted the marinated shoulder in oven and then sliced into thin slices after cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spicy Lamb skewers over hot coals from a roadside vendor is a classic Beijing street food. Spicy, crispy, fatty lamb skewers with Xinjiang spice is the bomb!<\/p>\n","protected":false},"author":1,"featured_media":794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90,22],"tags":[13,20,21],"class_list":["post-126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq-and-grilling","category-lamb","tag-bbq","tag-lamb","tag-skewer"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":15,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/126\/revisions"}],"predecessor-version":[{"id":819,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/126\/revisions\/819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/794"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}