Wildly popular across China, these addictively fiery street food snacks spiced with cumin and chilli are yours for the making

One of the most welcome developments in the mind-bogglingly, gloriously diverse world of London dining options in recent years has been the proliferation of restaurants serving the food of the vast, automonous north-western Chinese region of Xinjiang, known by many of the predominantly Turkic-speaking Muslim Uyghur population as East Turkestan. As this fact suggests, Uyghur cooking has many similarities with other Turkic cuisines, including a love of lamb and mutton, and an aptitude for generously spiced kebabs so good that they’re now an “iconic street snack” in the Chinese capital, albeit some 3,000 miles east, in the time-honoured colonial fashion, and renamed as “old Beijing skewers”, according to that city’s own Maggie Zhu. (In Uyghur, they are, I believe, kawap, though I’d be glad to have that transliteration confirmed.)

Happily, however, you don’t need to go to Beitun or Beijing to enjoy them – or even to Golders Green – because they’re incredibly easy to recreate wherever you are, as long as you have access to a smoking hot grill. I declare this the summer of the skewer! Continue reading…
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