Take a cue from Beijing street food and add this spicy lamb number to your kebab rotation.
Lamb shoulder chops offer the perfect balance of fat and meat for juicy, tender, flavorful skewers.
Like most meat on a stick, yang rou chuan is portable, flavorful, cooks in minutes, and is incredibly easy to make—all good reasons to consider it for your next cookout.For example, you don't want a cut of lamb that's too lean, like the loin. I prefer to use the shoulder chop since it's relatively inexpensive and has a good ratio of meat to fat—and just to be clear, when I cut up the chops for skewering, I leave all the fat on. Fat equals juiciness and flavor.
To grind the spices, I prefer to use a mortar and pestle, since it ensures you won't over-grind them into a powder that turns pasty when wet. You can use an electric spice grinder, but I'd recommend checking every few pulses to make sure it's still a little bit coarse.
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