A Fiery, Fragrant Street Food Classic from the Heart of Shaanxi

These Xi’an-style lamb skewers, known as yang rou chuan’r, are a sizzling celebration of bold flavors—charred edges, cumin-spiked aroma, and the slow-building heat of chili flakes. Straight from the night markets of Shaanxi, this recipe brings together tender chunks of marinated lamb, flame-grilled over open coals or a stovetop grill. Served with flatbread or cold beer, it’s an addictive snack that speaks the language of fire, fat, and spice in every bite.

Ingredients

Serves 4 as a snack or small plate

• 500g lamb shoulder or leg, cut into 2cm cubes (1.1 lbs)
• 1½ tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• ½ tsp five spice powder
• 1 tbsp cumin seeds, lightly crushed
• 1 tsp ground coriander
• 1 tbsp chili flakes or Sichuan chili powder
• 2 cloves garlic, grated
• 1 tsp ginger juice or minced fresh ginger
• 2 tbsp neutral oil

For grilling & finishing

• 1 tbsp cumin powder
• 1 tbsp chili flakes
• Coarse sea salt, to taste
• Optional: white sesame seeds and chopped coriander

Instructions

In a large bowl, combine the lamb cubes with soy sauce, Shaoxing wine, sugar, five spice, cumin seeds, coriander, chili flakes, garlic, ginger, and oil. Mix thoroughly, massaging the marinade into the meat. Cover and marinate for at least 2 hours, or preferably overnight in the fridge.

Soak bamboo skewers in water for 30 minutes if using. Thread 4–5 lamb pieces onto each skewer, leaving a little space between each cube for even cooking.

Preheat a grill pan, charcoal grill, or cast-iron skillet over high heat until smoking hot. Lightly oil the surface and grill the skewers, turning every 1–2 minutes, until charred and cooked through—about 8–10 minutes total.

During the last 2 minutes of grilling, sprinkle the skewers generously with cumin powder, chili flakes, and sea salt to build that classic chuan’r crust.

Serve hot off the grill, garnished with sesame seeds, chopped coriander, and a wedge of lime if desired.

Cooking Tips

Choose lamb shoulder for its balance of fat and tenderness—fat equals flavor, especially over fire. Marinating overnight ensures the meat is deeply seasoned and juicy. Don’t skip the post-grill spice dusting—it’s what gives Xi’an skewers their signature bold crust. For the most authentic result, use metal flat skewers over a charcoal grill. But even stovetop searing delivers delicious results with the right heat and rotation.