Entree: China – Inner Mongolia – 羊肉串 ➤ Yángròu chuàn (Skewered and grilled seasoned mutton pieces typical of Inner Mongolian barbecue)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 9 min

Additional 45 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) mutton (shoulder or leg), trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) ground cumin, plus extra for sprinkling
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (2 g) crushed red pepper or chili flakes (optional)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 8–10 bamboo skewers, soaked in water 30 minutes
- 1 tbsp (15 ml) neutral oil for brushing during grilling
- 1 tbsp (8 g) toasted sesame seeds for garnish

Instructions

1. In a bowl combine 1 tbsp (15 ml) vegetable oil, 1 tsp (6 g) kosher salt, 1 tsp (2 g) ground cumin, 1/2 tsp (1 g) ground white pepper, 1 tsp (2 g) crushed red pepper (if using), 2 cloves (6 g) minced garlic, and 1 tbsp (15 ml) Shaoxing wine. Add the 1.5 lb (680 g) cubed mutton and toss to coat. Marinate at room temperature for 30–45 minutes or refrigerate up to 2 hours.
2. Thread 6–8 pieces of mutton onto each soaked bamboo skewer, leaving a little space between pieces for even cooking.
3. Preheat a grill or charcoal barbecue to high heat. Oil the grill grates lightly. Brush skewers with 1 tbsp (15 ml) neutral oil before placing on the grill.
4. Grill skewers over direct high heat, turning every 1–2 minutes, until outside is charred and meat is cooked to medium (about 6–9 minutes total depending on cube size). Brush with additional oil if they begin to dry.
5. Remove skewers from the grill and immediately sprinkle with extra ground cumin and 1 tbsp (8 g) toasted sesame seeds. Serve hot, straight from the skewers.