Marinated and grilled beef cubes coated in a toasted blend of cumin, Sichuan peppercorn, and chili: the quintessential Xinjiang street skewer in all its intensity.
Ingredients
- 800 g Beef shoulder
- 150 g Beef fat
- 1 piece Yellow onion
- 1 piece Egg white
- 2 tbsp Light soy sauce
- 2 tbsp Shaoxing wine
- 2 cloves Garlic
- 1 piece Fresh ginger
- 2 tbsp Cumin seeds
- 1 tbsp Sichuan peppercorns
- 1 tbsp Chili powder
- 1 tbsp White sesame seeds
- to taste Fine salt
- to taste Ground black pepper
- 2 tbsp Sunflower oil
- 1 bunch Fresh cilantro
- 12 pieces Bamboo skewers
Method
- Cut the beef shoulder and fat into even cubes of about two centimeters, respecting the grain of the meat for optimal hold during cooking.
- Purée the onion, garlic, and ginger in a blender, then mix with the soy sauce, Shaoxing wine, egg white, and a drizzle of oil; coat the beef and fat cubes, then let marinate in the refrigerator for at least two hours, ideally overnight.
- Dry-toast the cumin seeds, Sichuan peppercorns, and sesame seeds in a hot skillet until fragrant, then pound them with the chili and salt to create the mala-cumin blend.
- Soak the bamboo skewers in cold water for half an hour to prevent them from burning, then thread the cubes, alternating meat and fat, without packing them too tightly so the heat can circulate.
- Heat a griddle or barbecue over high heat; the grate should be searing hot, ready to mark the meat on contact.
- Place the skewers on the grill and cook, turning every minute, until a brown crust forms and the translucent fat begins to crisp.
- Generously sprinkle the mala-cumin blend on all sides during cooking, in two passes, so it adheres to the meat thanks to the rendered fat.
- Finish with a final pinch of spices and chopped cilantro, then serve immediately, piping hot, with naan bread or raw onions on the side.
Nutrition
Per serving
- Energy
- 467.2 kcal
- Protein
- 53.07 g
- Carbohydrate
- 7.97 g
- Fat
- 24.64 g
- Fibre
- 3.84 g
- Calcium
- 77.68 mg
- Iron
- 4.02 mg
- Magnesium
- 36.39 mg
