Apart from grapes and beauty, the most authentic taste of Xinjiang might well be Xinjiang roast lamb skewers.Domestically speaking, wherever you look in night markets or on roadside stalls, there are lights illuminating Xinjiang roast lamb skewer stands.The strong aroma of cumin wafts through the air, forming a unique landscape.True Xinjiang flavor can't be missing cumin!Its distinct aroma is irresistible, making your soul swoon and causing your mouth to water...
Mutton: lean and fatty meat from the lamb hind leg.Milk, finely chopped onion
, cumin powder and seeds, chili powder, salt, sugar, whitesesame
, skewers.Method:Cut the mutton into cubes about 1.5-2 cm in size, mix with 2 tablespoons of milk and some chopped onion, marinate for 15 minutes;Add salt, sugar, cumin powder and seeds, chili powder, and white sesame to mix well;Wash the skewers and soak them in water beforehand;Evenly thread the marinated mutton onto the skewers, brush witholive oil, then sprinkle more cumin powder, cumin seeds, chili powder, and white sesame.Preheat the oven to 200°C (392°F) and roast for 10-15 minutes (turn over halfway), until the mutton is sizzling.Mutton hind legshould be used; lean and fatty meat is suitable for grilling, too lean can dry out easily and become tough, don't cut them too small or tightly on the skewers;
Adding milk can prevent the meat from drying out during roasting and also remove gamey odors; adding chopped onion and cumin can help remove gamey odors as well;
 It is recommended to use a mixture of cumin powder and seeds for better taste;
 Wash and soak the skewers in water beforehand, to prevent them from burning during roasting and ensure that the meat doesn't stick to the skewers;
 The baking time may vary due to differences in oven size and power; generally, the mutton should sizzle until it is done. Other forms of open flame cooking (charcoal or electric) can be used instead of an oven.
 Using a gas stove for roasting will produce toxic substances.Olive oil,then sprinkle an appropriate amount of cumin powder, whole cumin seeds, chili powder, and white sesame seeds,preheat the oven to 200 degrees Celsius (392 Fahrenheit), bake for 10-15 minutes (turn over halfway),the surface of the lamb should sizzle.



Tip:
 1: The best choice is rear leg lamb,with a good mix of fat and lean meat, suitable for grilling; too lean can easily dry out, resulting in tough meat,do not cut the skewers too small or pack them too tightly, as this can lead to drying out or uneven cooking inside;
 2: Adding an appropriate amount of milk ensures that the meat does not become too dry after baking and also removes fishiness and gaminess; adding chopped onions and cumin can achieve a similar effect;
 3: It is recommended to use a mix of cumin powder and whole seeds, which will give a different taste,
 4: Soak the bamboo skewers in water beforehand to prevent them from burning at high temperatures during baking, and ensure that the meat does not stick to the skewers after grilling;
 5: Different ovens vary in size and power; this baking time is for reference. The lamb should sizzle on its surface when done. Other open flame methods (charcoal grill or electric stove) can also be used, but avoid using a gas stove as it may produce toxic substances.