Eager to recreate a bit of the ol’ Beijing 味儿 we have such fond memories of, the 三帅兄 set out to recreate the particular blend of spices used at the 串儿 “restaurants” we frequented.

First off: 三帅兄, or “The 3 Handsome Brothers” is a fictitious Chuanr enterprise established in 2010 for the express purpose of spreading the gospel of the Chuanr  through the use of pure deliciousness (a so-called “Soft Power” ploy of some effect).

A caveat: the recipe used in Beijing (or in Xinjiang and the Uighurs from whom this style of kebab originates) is bound to be quite a bit simpler than this one. However, I feel that this particular blend is more layered and complex, while still offering the instant hits of chili and cumin that you have — or will come to love.

Using grams (because being accurate is a good thing when balancing spices):

The 3 Handsome Brothers’ Shanzhai-style Chuanr recipe:

• 6 parts Cumin powder
• 4 parts Chili powder
• 3.5 parts MSG (Monosodium glutamate)¹
• 3 parts sugar
• 2.5 parts Paprika powder
• 2 parts Fennel powder
• 1 part Ginger powder

If you’re a bit weak in the gob and find this to be too spicy, adjust the proportions of Paprika and Chili, keeping it at a total of 6.5 parts.

Mix it all together (making a lot of it doesn’t hurt) and roll the skewers in it, covering them completely. Lightly tap the skewers to shake off any excess, and pop them on the grill. Sprinkle some more spice on before you serve them. Lamb and Chicken are completely fantastic when grilled with this.

Serve it with copious amounts of beer, and enjoy!

孔帅傅

¹: MSG is glutamate, which is extracted from seaweed and is completely natural, stabilized with salt, which is also completely natural. It’s delicious, and there have been no firm links between use of MSG and headaches or other hypochondriac “reactions”. Use it. Love it. Don’t overuse it.

Contact

chriskolbu@gmail.com
008615210201451
Beijing, China