KASHGAR KAWAP
CHINA
I was given this recipe, which comes from Kashgar, an oasis city in Xinjiang, by Fuchsia Dunlop, one of the foremost experts and writers on Chinese cuisine. Kashgar is the westernmost Chinese city, located near the border with Pakistan, Afghanistan, Kyrgystan, and Tajikistan in Muslim China. The marinade is interesting in that it is almost like a batter, made with potato starch and egg, which makes for a different texture compared with other kebabs, such as those from Turkey or Lebanon.
SERVES 4
1 pound (450 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) chunks
1 organic egg, beaten
3 tablespoons potato starch
Sea salt and finely ground black pepper
Ground cumin
Red pepper flakes
Uzbek Flatbread, for serving
1. Put the lamb in a bowl. Combine the beaten egg with the potato starch in a small bowl and add to the lamb. Season with salt and pepper to taste and mix well. Let sit for 30 minutes.
2. Meanwhile, prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
3. Thread the lamb chunks onto 4 metal skewers (preferably flat) or 8 presoaked bamboo skewers. Grill or broil the kebabs for 2 to 3 minutes on each side, or until done to your liking. I like to keep my kebabs pink in the middle, so I grill them for just under 2 minutes on each side. As the kebabs are grilling, season them with a little more salt, cumin, and pepper flakes. Serve hot on flatbread, either on or off the skewers.