Chunks of lamb and fat on skewers, grilled over charcoal and dusted with cumin, chilli and salt.
What makes it kawap
Lamb with pieces of tail fat threaded between.
Charcoal, not gas.
Cumin, chilli flakes and salt, scattered on as it cooks.
Where it comes from
Kawap — kebab — is grilled all over the Uyghur towns, often on long iron skewers over a trough of coals. Uyghur cooks took it across China, where yángròu chuàn, lamb skewers, became a late-night street food from Beijing to Guangzhou.