Urumqi Lamb or Japanese Eggplant Skewers

May 18, 2016 1 Comment

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 Rub. The flavors also work excellently with smoky eggplant.

Ingredients:
2 tbsp Urumqi 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.

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