Uyghur Spicy Beef Skewers

Total Time:
1 hr 5 min
10 min
Inactive Prep:
50 min
5 min
6 servings


  • 2 1/4 pounds beef sirloin, cut into 1-inch cubes
  • 1/3 cup vegetable oil
  • 3 tablespoons light soy sauce
  • 3 teaspoons sea salt
  • 1 teaspoon dried chili flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon ginger powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon ground Sichuan pepper
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried chili flakes
  • 1 teaspoon ground cumin
  • 2 lemons, cut into wedges
  • Special equipment: 12 bamboo skewers, soaked in water for 20 minutes


For the marinade: Place the beef cubes in a large mixing bowl. Add the vegetable oil, soy sauce, sea salt, chili flakes, coriander, cumin, ginger powder, nutmeg, paprika powder, pepper and garlic and mix well. Cover and refrigerate for at least 30 minutes or overnight for a better result.

Preheat the grill to medium-high heat.

Thread the beef onto the skewers and grill for 3 minutes per side. Baste the beef with the oil as it cooks and sprinkle with the dried chili flakes and cumin.

Serve with the lemon wedges.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.