Uyghur barbecue lamb kebabs of the preparation of materials: the main ingredients: lean lamb 500 grams

Supplementary Ingredients: 15 grams of refined salt, 5 grams of pepper, sesame seeds 50 grams, 3 grams of cumin, 5 grams of cumin, pepper 5 grams of pepper, 25 grams of minced onion, 1 egg, 15 grams of flour, seasoning (chili powder) A little Uyghur kebabs features: brown color, rich meat flavor, greasy and smooth, rich in nutrients, and universally welcomed by the people. Teach you how to do Uyghur kebabs, how to do Uyghur kebabs to be delicious 1. Lean lamb removed sinews, washed blood, cut into small pieces into a pot, add salt, sesame seeds, pepper, cumin, cumin, onion, pepper, eggs (beaten), flour and monosodium glutamate (MSG), rubbed and mixed well, marinated 2 hours. 2. Will be wrapped in the thick paste-like seasoning of the small pieces of mutton, pinched with the hands of a flat wear in the bamboo skewer ( Each string can wear 8 to 10). 3. Lamb skewers across the frame in the lit, stirring the charcoal grill, stirring the side of the grill, to be lamb skewers on both sides of the grill to the oil when it is ripe (like to eat spicy, can be a little sprinkled with chili powder). 4. Charcoal grill production: the old iron cylinder cut off the cylinder body, leaving about 20 cm of the bottom of the cylinder, paved with charcoal into.