Xinjiang Lamb Skewers (Yang Rou Chuan)

Name: Xinjiang Lamb Skewers (Yang Rou Chuan)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: China
Ingredients: 2 lbs lamb shoulder, cubed with some fat; 1/4 cup cumin seeds, toasted and ground; 2 tbsp chili flakes; 2 tbsp salt; 1 tbsp black pepper; 2 tbsp vegetable oil; Bamboo or metal skewers

Xinjiang Lamb Skewers (Yang Rou Chuan) photo 1

4 servings25 min prep10 min cookEasy China

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The Story Behind It

The Tale of Xinjiang Lamb Skewers (Yang Rou Chuan)

Story updated September 17, 2026

Xinjiang lamb skewers grew out of the Uyghur culinary tradition of northwest China, a region shaped by Silk Road trade between Central Asia and the Chinese heartland. Threaded onto skewers and grilled over charcoal with cumin and chile, they reflect the pastoral, lamb-centered diet of Xinjiang's Turkic communities and have since spread nationwide.

Ingredients

Scale:· 4 servings

2 lbs lamb shoulder, cubed with some fat
1/4 cup cumin seeds, toasted and ground
2 tbsp chili flakes
2 tbsp salt
1 tbsp black pepper
2 tbsp vegetable oil
Bamboo or metal skewers

Instructions

1Toss the lamb cubes with oil to coat.
2Thread the lamb tightly onto skewers, alternating lean pieces with fat for flavor.
3Preheat a grill or charcoal fire until very hot.
4Grill the skewers, turning frequently, for about 8-10 minutes until charred outside and still juicy inside.
5Sprinkle generously with ground cumin, chili flakes, salt, and pepper while still hot, turning to coat all sides.
6Serve immediately straight off the skewer.

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