Urumqi Lamb or Japanese Eggplant Skewers
Urumqi Lamb or Japanese Eggplant Skewers
Urumqi Lamb or Japanese Eggplant Skewers
Dinner
You won't find a lot of cumin in Chinese cuisine, at least not in the regional varieties available to us here. But cumin is a staple of Northwest China, where it's a part of the traditional cuisine for the Muslim migrant population. It's classically paired with lamb, creating a savory and addictive flavor combination. Hence the inspiration for our Urumqi Rub. The flavors also work excellently with smoky eggplant.
Ingredients
2 tablespoons Oaktown Spice Shop Urumqi Rub
2 tablespoons soy sauce
- 1/4 cup water
- 1/4 cup tahini or Chinese sesame paste
- 1 tsp fish sauce (optional)
- 1 lb lamb, cut into 1-inch cubes and skewered OR 1 large Japanese eggplant, cubed and skewered.
Directions
Mix Urumqi, soy sauce, water, tahini and fish sauce in small bowl.
Brush on lamb or eggplant and marinate for 2 hours.
Prepare the grill or preheat oven to 425 degrees.
Grill or roast in the oven, turning one or two times. Cook to your taste, 10-20 minutes.
Oh it was tasty! A little spicy warm but very flavorful