Chuanr

Chuanr are small grilled skewers, with Xinjiang-style lamb a familiar street snack in northern China. Beijing-born cook Maggie Zhu recalls people eating them outdoors in Beijing in summer. Her version alternates small pieces of lean lamb and fat on the skewers, so the fat renders during grilling.^[1]

Zhu marinates the skewers with onion and a mixture of oil, soy sauce, cornstarch, cumin, chilli and salt. They are grilled over charcoal, turned frequently and sprinkled with more cumin and chilli; whole cumin seeds are optional. She also suggests beef as an alternative for guests who do not eat lamb, and serves the skewers directly from the grill.^[1]