Forget everything you think you know about kebabs! This isn't your average summer barbecue fare. We're diving into the vibrant world of authentic Chinese-style lamb and chicken kebabs, bursting with aromatic spices and smoky charcoal flavor. Imagine tender, marinated meats, expertly threaded onto skewers and grilled to perfection, each bite a symphony of savory and sweet notes. These kebabs aren't just a meal; they're a culinary adventure, transporting you to bustling Chinese street food markets with every succulent mouthful. The unique marinade blends traditional Chinese ingredients with a modern twist, creating a flavor profile that’s both familiar and excitingly new.
From the careful selection of the finest cuts of lamb and chicken to the precise art of grilling over charcoal, every step is crucial in achieving that authentic Chinese street food experience. Ready to embark on this flavorful journey? Let's get started with the step-by-step guide, revealing all the secrets to crafting these unforgettable Chinese kebabs.
Tools Needed
- Kitchen knife
- Kitchen scissors
- Chopsticks
- Skewers
- Charcoal grill
- Propane torch
- Wok
- Charcoal chimney
Ingredients
- Australian Lamb Leg
- Organic Chicken Wings
- Soy Sauce
- Salt
- Pepper
- Sake
- Thickened Soy Sauce
- Ginger
- Green Onion
- Onion
- Red Pepper: 1 tablespoon
- Cumin
- Red Chili Powder
- Chinese Five Spice
- Crushed Red Pepper
- Canola Oil
- Sichuan Peppercorn
Step-by-Step Instructions
Step 1. Marinate and Prepare
- Let the meat sit at room temperature for 10-15 minutes.
- Cut the lamb leg into 1-inch pieces using kitchen scissors.
- Slice chicken wings to ensure even cooking and marinade absorption.
- Combine soy sauce, salt, pepper, sake, thickened soy sauce, sliced ginger, green onion, and onion.
- Add red pepper flakes to the marinade for extra spice. Mix well, ensuring each piece of lamb is coated.
- Combine cumin, red chili powder, Chinese five spice, and crushed red pepper. Eyeball the amounts.
- Heat canola oil in a wok. Add green onions and Sichuan peppercorns, frying until fragrant.
Step 2. Assemble and Season
- Skewer the lamb, placing about eight pieces on each skewer. Add vegetables (optional).
Step 3. Prepare the Grill
- Light the charcoal using a propane torch. Wait until the coals are evenly gray and stop smoking.
Step 4. Grill the Kebabs
- Grill the skewers, flipping frequently. Add more dry rub and seasoned oil while grilling.
- Cook until lamb reaches desired internal temperature (145°F for medium-rare, 160°F for medium, 170°F for well-done). Chicken wings should reach 165°F.
Read more: Easy Char Siu Chicken Roast: Sweet & Sticky BBQ Chicken Recipe
Tips
- Leave extra fat on the lamb for flavor.
- Use the white part of the scallion for a sharper, more oniony flavor in the marinade.
- Frying spices enhances their flavor and aroma.
Nutrition
- N/A
FAQs
1. Can I use a gas grill instead of charcoal?
While charcoal provides the best smoky flavor, you can use a gas grill. Just be sure to get the grill very hot for good browning.
2. How long can I marinate the meat?
Ideally, marinate for at least 4 hours, but overnight is even better for maximum flavor penetration.
3. What can I do if I don't have skewers?
You can use metal or bamboo skewers, or even cut vegetables and meat into chunks and grill them directly on the grill grates.
These authentic Chinese lamb and chicken kebabs are a testament to the power of simple ingredients elevated by masterful technique. The smoky char from the grill perfectly complements the vibrant marinade, creating a truly unforgettable culinary experience. Enjoy the delicious fruits of your labor – and don't forget to share this recipe with friends and family!