Chuanr, sometimes simply called chuan, and in Uyghur: كاۋاپ kawap, are skewers made of small pieces of roasted meat.
The dish originated in the Chinese province of Xinjiang, and in recent times it has spread throughout the northern area of China, especially in cities like Beijing, Tianjin, and Jilin, where it is sold as a popular street food.
Being a product of Sino-Islamic cuisine, it comes from the culture of peoples like the Uyghurs (Turkic-speaking ethnicity) and other Muslim peoples in China.
Originally, almost exclusively lamb or goat meat was used, but in recent times kawap made from chicken, pork, beef, and various types of fish have also become widespread.
The meat is seasoned with spices such as cumin seeds (孜然, zīrán), chili pepper, salt, and sesame or sesame oil.
The following is the recipe with lamb: Yang Rou Chuan’r, 羊肉串儿, tasted during a visit to the Old City in Shanghai.
A particular variant is the one made with mantou, or with steamed bread, dressed with sweet bean paste.
They are the Sino-Islamic version of:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 10 skewers
- Cooking methods: Charcoal, Grill
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 1.5 lbs lamb
- 1 onion
- to taste chili powder
- to taste cumin powder
- to taste salt
- to taste sesame oil
Tools
- 10 Skewers steel
- 1 Grill charcoal
Steps
Cut the lamb into cubes (1¾-2 inches) and place it in a bowl. Mix with onion and salt. Let it marinate for at least 40 minutes.
Light the grill. While waiting for it to heat up, thread the lamb onto the skewers. Evenly distribute the lean and fatty pieces and discard the onion.
Place the skewers on the grill. Turn them frequently to brown the meat evenly.
Continue cooking until the meat is evenly browned and no longer appears pink on the surface.
Remove from the heat and serve immediately sprinkled with a mix of chili and cumin powder and sesame oil.
