Entree: China – Xinjiang Uyghur – قاۋاپ ➤ Qawap (Grilled spiced minced lamb skewers typical of Uyghur cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 9 min

Additional 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) ground lamb
- 1 medium onion, finely grated, approx. 6 oz (170 g)
- 2 tbsp (30 ml) finely chopped fresh cilantro or parsley, packed (about 0.53 oz (15 g))
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) sweet paprika or mild red pepper
- 1.5 tsp (8 g) kosher salt, or to taste
- 1 tbsp (15 ml) vegetable oil for brushing
- 8–10 wooden skewers, soaked in water 30 minutes (if using wooden)
- Lemon wedges for serving
- Thin flatbreads, sliced raw onion, and plain yogurt for serving (optional)

Show original ingredient measurements

- 1.5 lb (680 g) ground lamb
- 1 medium onion, finely grated, approx. 6 oz (170 g)
- 2 tbsp (30 ml) finely chopped fresh cilantro or parsley, packed (about 15 g)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) sweet paprika or mild red pepper
- 1.5 tsp (8 g) kosher salt, or to taste
- 1 tbsp (15 ml) vegetable oil for brushing
- 8–10 wooden skewers, soaked in water 30 minutes (if using wooden)
- Lemon wedges for serving
- Thin flatbreads, sliced raw onion, and plain yogurt for serving (optional)

Instructions

1. In a large bowl combine ground lamb, grated onion (squeeze out excess liquid), cilantro, ground cumin, black pepper, paprika, and salt. Mix thoroughly by hand until mixture is evenly seasoned and slightly sticky, about 2–3 minutes.
2. Cover and refrigerate the mixture 30–60 minutes to firm up and let flavors meld.
3. Divide the mixture into 8 portions for smaller kebabs or 4 portions for larger skewers. With damp hands, shape each portion around a skewer into a long sausage shape about 6–8 inches (15–20 cm) long, pressing firmly to adhere.
4. Preheat a grill to medium-high (or preheat broiler). Lightly brush the kebabs with oil.
5. Grill skewers 3–4 minutes per side, turning until evenly browned and slightly charred, and an instant-read thermometer reads 160°F (71°C) in the center. If broiling, place on a rimmed baking sheet about 4–6 inches (10–15 cm) from the heat and broil 3–5 minutes per side.
6. Remove from heat and rest 3 minutes. Serve hot with lemon wedges, flatbread, raw sliced onion, and yogurt as desired.