Four years ago I travelled to Xian, China with my husband. One of favourite places was Xi’an. Not only was the weather more manageable in July than the other parts of China we went to (think 40C+ dry heat instead of 40+C humid heat) but it also had some really great surprises. We will always remember the first time we went to muslim street in Xian city centre and there were so many kebab restaurants. Throughout the whole of muslim street all we could smell was the spiced beef and lamb. Vegetarian street this was not but if you like meet this could be considered heaven.

It was a great experience to drink ice cold beers and eating many kebabs at the same time. I love to have good food in my holiday. Food doesn’t necessarily have to be Michelin star or five-star dining. Many holes-the-wall or walk-in restaurants like these sell the best food.

Also, to give you an idea of what we paid. Between Chris and I we had maybe 35-40 skewers of lamb meat and lamb kidney. We also had a big soup, naan bread type thing and 6 or 7 beers. Total cost was about £8. How awesome is that?!

After four years, I still can’t forget the taste of this Xian lamb kebab. We also saw the terracotta army, which was incredible, but the food will always be as memorable to us at the army. Xian has stunning food, nice people and the architecture (it has the oldest mosque in China) is quite stunning. If you ever go to China, make sure you go to Xi’an, you won’t regret it.

The lamb recipy below is essentially the same lamb kebab that we ate in China. I hope you enjoy it as much as we did.



400g lamb leg, cut into 2cm sized dices
1/2 onion
2 thin slices ginger, chopped finely



1 tablespoon ground cumin
1 teaspoon chili powder
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper powder
1 tablespoon vegetable oil



  1. Marinade lamb with all seasonings for at least 1 hour.
  2. Skewer the lamb and preheat oven to 200C
  3. Roast the lamb for 5 minutes then turn the oven to grill and grill the lamb kebab for another 5 minutes. It’s then ready to serve.

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