Chinese Lamb Skewers — Iconic Beijing Street BBQ
When the charcoal starts crackling and skewers sizzle over the flames, releasing the irresistible aroma of cumin and chili — that’s Beijing BBQ skewers! More carefree than Spanish tapas and wilder than Turkish kebabs, they are the fiery essence of Beijing’s hutong nightlife.
1. Origin and History
Beijing BBQ skewers combine the bold spirit of Xinjiang lamb skewers with the grilling traditions of northern nomadic peoples. They first appeared at hutong street stalls in the 1980s and have since become a symbol of the city’s late-night food culture. Around the Liangma River — once a gathering spot for expats — fusion-style skewers blending Chinese and Western flavors also took root.
2. Cultural Significance
For Beijingers, BBQ skewers are the soul of late-night street dining. Saying “Let’s go get skewers!” is the most casual invitation to hang out. On summer nights, sitting on the curbside, munching skewers, and sipping Yanjing beer — that’s the most authentic slice of Beijing’s street life.
3. Ingredient Highlights
The star is tender leg meat from Inner Mongolian lamb, skewered with red willow twigs or bamboo sticks. A signature specialty is lamb kidney wrapped in lamb tail fat, which turns incredibly juicy on the grill. Vegetarian favorites include toasted mantou slices brushed with fermented bean curd sauce, and whole eggplants split open and grilled with garlic paste.
4. How They’re Made
Grill masters flip skewers rapidly over blazing charcoal, searing the surface first to lock in juices, then slow-grilling over lower heat. Throughout grilling, they sprinkle layers of cumin, chili powder, sesame, and over a dozen spices — and the final dramatic shower of cumin releases an aroma that fills the entire hutong.
5. Flavor and Texture
Freshly grilled skewers are crisp on the outside and tender inside, releasing bursts of meat juice with every bite. Lamb skewers carry a smoky charcoal aroma, chicken wings are crispy-skinned and silky inside, and grilled Chinese chives are crunchy and sweet. The most surprising treat is grilled garlic — roasted until creamy and sweet with none of its usual pungency.
6. How to Eat
The authentic way is to hold the skewer in one hand, bite the front piece of meat, and pull the stick out clean. The classic pairing is an ice-cold Beibingyang soda or a bottle of Yanjing beer to cut through the richness. Spicy food lovers must try the “extremely spicy” version — it will make your eyes water, but you won’t be able to stop.
7. Where to Try
Top spots for Beijing BBQ skewers include: Hen Jiu Yi Qian (automated grill tables), Guan’s Wing Bar (famous secret chicken wings), MuWu BBQ (Guangdong fusion skewers), Niujie (cluster of time-honored halal BBQ shops), and Wangjing Xiaoyao (famous lamb kidneys in Koreatown). Expect about ¥60–120 per person. Order like a local by saying: “Ten lamb skewers and two lamb kidneys.”
8. Tips for Travelers
“BBQ skewers” is the English term. The best time to experience them is after 6 PM when the city comes alive with smoky aromas. If you can’t handle spice, say “mild spicy,” and if you want the local flavor, say “extra cumin.” Popular options include lamb skewers, beef skewers, lamb tendons, beef tendons, oysters, Chinese chives, lamb kidneys, chicken skewers, chicken wings, chicken skin, pork skewers, and scallops.
9. Easy Homemade Version
At home, use an oven or pan: cut lamb into cubes, marinate with cumin and chili powder for 30 minutes, thread onto skewers, brush with oil, and grill at 200°C (392°F) for 15 minutes, flipping halfway. Sprinkle on store-bought BBQ seasoning and pair with cold beer for a taste of Beijing nights.
Let these sizzling, juicy skewers light up your Beijing nights! From trendy bars under the neon lights of Sanlitun to tiny hidden grill joints in the hutongs, every skewer is packed with the city’s fiery spirit. Don’t forget to raise your glass like a local and shout, “Let’s go!” — letting the smoky spices and beer foam become your boldest memory of this journey!
