Yángròu Chuàn Jiā Náng (羊肉串夹馕) is lamb skewer in náng, the Xinjiang move of pulling charcoal-grilled, cumin-rubbed lamb off its skewers and folding it into the dense baked flatbread so the bread becomes both plate and wrapper. This is a sandwich in function more than form: the náng is built thick and sturdy on purpose so it can carry hot kebab meat with its fat and spice without going limp. The angle is the bread as a structural partner to the grill. The crust has to stay firm under greasy, just-cooked lamb while the chewier crumb takes on just enough rendered fat and cumin to come alive against it.
The build is two separate crafts joined at the last moment. The náng is a low-water wheat dough, kneaded firm, usually docked in a pattern at the center so the middle stays flat, and baked hard against the inner wall of a clay tonur so it comes out crusty and freckled outside, chewy within, sometimes scattered with sesame or onion. The lamb is cut small, threaded onto thin skewers often with a piece of tail fat between the lean chunks, dusted heavily with cumin, ground chili, salt, and pepper, and grilled fast over charcoal so the edges char and the fat renders while the inside stays juicy. To eat, the meat is stripped off several skewers, sometimes a dozen at once, and pressed into a folded or torn piece of náng that catches the drippings. Good execution shows lamb charred at the edges and still moist within, cumin and chili clinging rather than scorching, and bread sturdy enough to hold a heavy pile of skewered meat while soaking fat at the contact face without turning to mush. Sloppy work shows fast: lamb grilled tight and dry, under-seasoned so it reads flat against the plain bread, an all-lean skewer with no fat to render into the crumb, or stale náng so hard it neither folds nor takes on any of the juice.
It shifts mostly by the cut and fat of the skewers, the heat of the rub, and how the bread is handled. Fattier lamb with tail fat threaded between the lean stays juiciest off the coals; some stalls run beef or chicken skewers the same way. The spicing ranges from cumin-dominant to aggressively chili-forward. The náng itself ranges from a thin crisp round to a thick bready one, plain or sesame-topped, each carrying the skewered meat differently and changing how much fat the bread can absorb. The grilled-meat-on-náng plate where the lamb is laid across rather than folded in, the big-plate chicken sopped with torn náng, and the náng as a bread on its own are each their own preparation and deserve their own article rather than being crowded in here. What keeps yángròu chuàn jiā náng its own entry is the deliberate act of decanting whole skewers of cumin lamb into sturdy baked náng used as both plate and wrapper.