My husband N and I love Xinjiang Style Lamb skewers. We have eaten the skewers on many occasions at bbqs with friends, at restaurants and at the roadside carts in flushing, NYC.
I made rack of lamb from Costco the Xinjiang style at home couple of times, it turned out very tender and juicy that we could not even stop eating.
The first step of making a good Xinjiang style lamb chop is to have some good seasoning powder, this powder works as sprinkles during the BBQ process. When blended with grease releases from lamb, it gives a very spicy and delectable taste, it is very addictive though.
Since I have many spices at home, I decided to make my own seasoning, it took me 3 attempts to find the right ingredients and ratio, I am very happy with the result!
2 tsp Cumin powder
1 1/2 tsp Chili Powder
1/2 tsp Sichuan pepper powder
1 tsp Thirteen-spice powder
1 tsp salt
2 小勺 孜然粉
1 1/2 小勺 辣椒粉
1/2 小勺 花椒粉
1 小勺 十三香
1 小勺 盐
Mix together all ingredients and store in a sealable shaker.
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