Entree: China – Xinjiang Uyghur – نان كەباب ➤ Nan Kebab (Skewered spiced lamb grilled and served with round leavened flatbread)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 medium onion, grated or very finely chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) ground cumin
- 1 tsp (2 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) plain yogurt (optional, for tenderness)
- 8 metal or bamboo skewers (if bamboo, soak 30 minutes)
- 3 cups (360 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 1/2 cup (120 g) plain yogurt (for dough)
- 1 tsp (4 g) sugar
- 1.5 tsp (9 g) salt for dough
- 2 tbsp (30 ml) vegetable oil for dough
- 1 tbsp (9 g) white sesame seeds and 1 tsp (2 g) nigella seeds for topping (optional)
- 2 tbsp (30 ml) melted butter or lamb fat for basting
- Sliced raw onion, chopped cilantro, and chili flakes for serving

Instructions

1. In a large bowl combine lamb cubes, grated onion, 2 tbsp (30 ml) oil, 2 tbsp (16 g) ground cumin, 1 tsp (2 g) red pepper flakes, 1 tsp (6 g) salt, 1/2 tsp (1 g) black pepper, and 1 tbsp (15 ml) yogurt if using. Mix well to coat; cover and refrigerate to marinate at least 2 hours or overnight for best flavor.
2. Meanwhile make the nan dough: dissolve 2 tsp (7 g) yeast and 1 tsp (4 g) sugar in 1 cup (240 ml) warm water and let sit 5–10 minutes until foamy. In a large bowl whisk together 3 cups (360 g) flour and 1.5 tsp (9 g) salt. Add 1/2 cup (120 g) yogurt, 2 tbsp (30 ml) oil, and the yeast mixture. Mix and knead until a soft, elastic dough forms, about 8–10 minutes by hand or 5–6 minutes in a stand mixer.
3. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours. Punch down and divide into 4 equal pieces; shape each into a round and let rest 15 minutes.
4. Preheat a grill to high heat (or heat a heavy cast-iron skillet or broiler) to mimic an open fire. If using an oven, preheat to the highest temperature with a baking stone or inverted baking sheet in place.
5. Thread marinated lamb cubes onto skewers, leaving small gaps so heat circulates. If using bamboo, ensure they are well soaked.
6. Cook skewers over direct high heat, turning frequently and basting with melted butter or lamb fat, until charred at the edges and cooked to medium (internal temp ~145°F / 63°C) or to desired doneness, about 8–12 minutes depending on heat and skewer thickness.
7. While kebabs cook, shape each dough round into a 7–8 inch (18–20 cm) disk. For authentic texture, brush one side of each disk with water or oil, sprinkle sesame and nigella seeds, and press lightly so seeds adhere.
8. Cook the nan on a hot cast-iron skillet or on a preheated baking stone: place disk seed-side down and cook 1–2 minutes until puffed and browned, then flip and cook another 1–2 minutes until golden with charred spots. Alternatively, drape dough inside a very hot oven to mimic tandoor and remove when puffed and browned.
9. Remove skewers from heat and let rest 2 minutes. Serve lamb kebabs hot with warm nan, sliced raw onion, chopped cilantro, and a sprinkle of chili flakes or a simple yogurt dip.