free shipping on orders over $99!

Urumqi Lamb or Japanese Eggplant Skewers

Urumqi Lamb or Japanese Eggplant Skewers

You won't find a lot of cumin in Chinese cuisine, at least not in the regional varieties available to us here. But cumin is a staple of Northwest China, where it's a part of the traditional cuisine for the Muslim migrant population. It's classically paired with lamb, creating a savory and addictive flavor combination. Hence the inspiration for our Urumqi Lamb and Goat Rub. The flavors also work excellently with smoky eggplant.

Ingredients:
2 tbsp Urumqi Lamb and Goat Rub
2 tbsp soy sauce
1/4 cup water
1/4 cup tahini or Chinese sesame paste
1 tsp fish sauce (optional)
1 lb lamb, cut into 1-inch cubes and skewered OR 1 large Japanese eggplant, cubed and skewered.

Directions:
Mix Urumqi, soy sauce, water, tahini and fish sauce in small bowl. Brush on lamb or eggplant and marinate for 2 hours. Grill or roast in 425 degree oven, turning one or two times. Cook to your taste, 10-20 minutes.




Leave a comment


Also in Recipes

Ghee-licious Moong Dal
Ghee-licious Moong Dal

This recipe for a simple Moong Dal comes to us from our friend Rumin Jehangir, founder of chit.chaat.chai, a holistic living and wellness site inspired by Ayurveda. 

A simple dal is a staple of the weeknight cooking routine in our house. We alm...

Continue Reading

Shichimi Lamb Kebabs
Shichimi Lamb Kebabs

Our Japanese seven-spice blend, Shichimi Togarashi, adds a level of depth and heat to the classic combination of Japanese flavors: soy sauce, mirin, rice wine vinegar and ginger. Notes of citrus and nutty sesame seeds make these kebabs pop.

Continue Reading

Madras Curry Lamb Kebabs
Madras Curry Lamb Kebabs

The marinade for these lamb kebabs comes together quickly, with Madras Curry Powder as the star ingredient and oil, vinegar, fresh ginger, fresh garlic and salt. 

Continue Reading