Xinjiang lamb skewers

Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every piece of lamb can be grilled, from lean and fatty meats to skin, tripe, marrow, and offal. The first step is shortly grilling the lamb, then dipping it into hot mutton suet that’s been previously melted in a metal can, which locks in the juices and adds rich flavor. Then, the skewers are seasoned — the spices distribute thanks to the coating of fat evenly. Finally, the skewers are then back on the grill and grilled until crispy on the outside while the insides remain tender and juicy.