Henan-style Wine Kebab

Ingredients

In the original Iranian cuisine, Wine Kebab is typically marinated in a mixture of yogurt, lemon juice, and spices, and then grilled. However, in this Henan-style adaptation, the marinade is enriched with local Henan spices, such as Sichuan peppercorns and chili flakes, to give it a fiery kick. Additionally, the original recipe uses red wine, while the Henan-style version incorporates rice wine, which adds a distinct sweetness and depth to the dish. We alse have the original recipe for Wine Kebab, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into bite-sized pieces 500g (1.1 lb) lamb or beef, cut into bite-sized pieces
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili flakes 2 tablespoons chili flakes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind them into a fine powder.
2. 2.
   In a bowl, combine the ground Sichuan peppercorns, chili flakes, minced garlic, grated ginger, soy sauce, rice wine, and vegetable oil. Mix well to form a marinade.
3. 3.
   Add the lamb or beef pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated meat onto the soaked bamboo skewers, leaving a small gap between each piece.
6. 6.
   Grill the kebabs for about 8-10 minutes, turning occasionally, until they are cooked to your desired level of doneness.
7. 7.
   Serve the Henan-style Wine Kebabs hot, garnished with fresh herbs and accompanied by steamed rice or flatbread.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Rice wine — Use a good quality rice wine for the marinade to ensure a rich and authentic flavor.

Tips & Tricks

• Soak the bamboo skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
• For an extra kick of heat, sprinkle additional chili flakes on the kebabs before grilling.
• If you prefer milder flavors, reduce the amount of Sichuan peppercorns and chili flakes in the marinade.

Serving advice

Serve the Henan-style Wine Kebabs as a main course alongside steamed rice or flatbread. Garnish with fresh herbs, such as cilantro or green onions, for added freshness.

Presentation advice

Arrange the grilled kebabs on a platter, allowing the smoky aroma to entice your guests. Serve with a side of steamed rice and a vibrant salad to create an appealing and colorful presentation.