Red Willow Branch Mutton Skewers
I don't use gold skewers! Premium lamb BBQ on the branches of the desert plant "Red willow"
Description
The ultimate evolution of standard Yang Rou Chuan (Lamb Skewers). Instead of metal skewers, they use thick, freshly whittled branches of 'Red Willow (Tamarisk)'—a plant from the Taklamakan Desert. Massive chunks of mutton are skewered and charcoal-grilled, producing unparalleled aroma and wildness.
Restaurants serving Red Willow Branch Mutton Skewers
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton(large chunks)
- Red willow branches(for skewers)
- Cumin powder
- Chili powder
- Rock salt
Instructions
- [Authentic Recipe]
- (Skewer Prep) Cut branches of 'Red Willow' growing in the Xinjiang desert, whittling the bark with a knife to make skewers. (*The sap of the Red Willow has a unique aroma; when heated, it transfers to the meat, magically erasing all mutton funk).
- (Meat Prep) Cut fresh mutton (lean and fat) into massive blocks '
- times the size' of normal skewers.
- Thread the meat onto the freshly whittled branches, alternating lean and fat.
- Grill wildly over high charcoal (preferably fruitwood).
- The dripping fat causes flare-ups, and the red willow branch itself chars slightly, emitting a beautiful smoke.
- Right before it burns, smother it in cumin powder, coarse chili, and salt (Xinjiang rock salt).
Learn more Spice, substitutes, tips
Key spices
Plant aroma bleeding from the red willow branch、Cumin
Substitutes at Japanese supermarkets
(Use metal/bamboo skewers - but lacks the willow aroma)
Pairing
Xinjiang Black Beer (Wusu Beer) / Mutton Soup
Trivia
[Trivia] The eternal dream of backpackers traveling Xinjiang. The meat is so massive that eating just 3 skewers fills you up. Because Red Willow logging is sometimes restricted for desert conservation, genuine branch skewers are highly valuable.
Eating tips & etiquette
[Unique Eating] The skewer is thick and heavy. Hold it firmly with both hands, turn your head sideways, and violently tear the meat off. Lacking the metallic taste of iron skewers, the refreshing woody aroma and violent umami of lamb fat directly shake your brain.
Allergen
Mutton