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Tired of opening the door to an empty pantry?

Frustrated Spice World
Recipe Seasoning Card

Char Siu Chicken Kebab

By Chef Mei Lin

Tender grilled chicken is glazed with an iconic sticky-sweet Cantonese sauce in these kebabs that will have you licking your fingers after each beautifully caramelized bite.

Tender grilled chicken is glazed with an iconic sticky-sweet Cantonese sauce in these kebabs that will have you licking your fingers after each beautifully caramelized bite.

Free shipping with every order
Free shipping with every order

Salty, sweet, and satisfying

“I grew up eating ‘siu mei’ which is Cantonese for roasted meats. My absolute favorite is Char Siu, a.k.a. Chinese BBQ Pork. This is my take on a classic from my childhood; I chose to utilize chicken in this recipe but feel free to sub in pork if you’d like!”

-Mei Lin

Spices in this Recipe Card

Cassia Cinnamon

Native to: China
Plant family: Lauraceae
Raw form: Bark

A bold, peppery flavor infuses this unique cinnamon varietal. Rarely used in the United States, Chinese cassia has a strong, bitter flavor that bites.

True, fake...bastard? There have been many names for the many kinds of cinnamon. But no cinnamon is more “true” or “fake” than another—they’re just different species of the Cinnamomum genus.

Native to: China
Plant family: Lauraceae
Raw form: Bark
Chef & Owner of
Nightshade, Los Angeles

Meet

Mei Lin

Born in China, Mei spent her childhood in Dearborn, Michigan, working alongside her parents in their family-owned Chinese restaurant. Long hours at the family business started her culinary journey, which culminated with the opening of Nightshade in 2019. Her clear vision and lifelong connection to food shines through the menu of Pan-Asian-inspired LA cuisine, which earned her multiple Best New Restaurant nods.

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Q
What would your last meal be?
A

Hainan chicken & chicken fat rice with lots of alba with truffles. A bit of caviar to start, sushi on the side, and an amazing riesling to wash it all down.

Q
What's your favorite off-the-beaten-path spice you wish more people knew about?
A

Definitely sumac. It has amazing color and flavor, and brings a fantastic acid brightness to any dish.

Q
Breakfast, lunch, dinner – which one is best?
A

There’s nothing better than connecting with friends over dinner and shooting the shit after a long day.

Q
What are you secretly addicted to?
A

Cheese.

All the spice, twice as nice

(Because bulk isn't always bettter)
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the joy of just enoughmake food and eat it!fresher spice, twice as nice
4 recipe cards

Kebabs Four Ways

Simple skewers bring bold flavors to summer barbecues and school-night suppers. A mix of delicious Middle Eastern classics and tasty Asian-inspired creations.

By Chef Mei Lin
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