Roasted Lamb Skewers on Tamarisk Skewers in Lop Nur

Roasted Lamb Skewers on Tamarisk Skewers in Lop Nur

　　Roasted Lamb Skewers on Tamarisk Skewers in Lop Nur

　　　　There are many ways to roast lamb. Some skewers are placed on a smokeless coal grill, seasoned with fine salt, chili powder, and cumin while roasting, filling the air with the mouthwatering aroma of meat and spices — a lively and bustling scene. Others use steel-welded racks to hold marinated lamb, ribs, and tenderloin skewers, which are then roasted in a tandoor. The resulting skewers are glossy with oil, adorned with bright red chili powder and fresh green cumin, creating an irresistible visual and aromatic appeal. Standing by the skewer stand and taking a bite, the lamb is juicy, spicy, and bursting with flavor. Though delicious, there's quite an art to grilling these skewers. First, the meat must be skewered with alternating layers of fat and lean — the melting fat keeps the lamb tender and prevents it from drying out. Second, the tools used for skewering vary greatly: in northern Xinjiang, iron or copper wire is often flattened and used, whereas in many parts of southern Xinjiang, people commonly use tamarisk branches, which impart a subtle, fragrant plant aroma to the cooked meat.