Nowadays, barbecue has gradually become an indispensable part of modern people's life, especially in summer, when three or two friends are invited to have a midnight snack and a skewer is served with beer, when skewers and wine stimulate the taste buds, friendship is also sublimated. Roasted corn and roasted leek are the most delicious vegetarian dishes in barbecue, beef and mutton are the best in meat dishes, and mutton skewers in Xinjiang have to be mentioned. Many people only know that Xinjiang kebabs are famous, but they don't know why a kebab is so famous.

First, Xinjiang barbecue must be mutton from Xinjiang.

Which step is the most important in making mutton kebabs in Xinjiang? Of course, it is the choice of mutton. The reason why Xinjiang local mutton is superior to other regions is influenced by many factors. Sheep eat similar Chinese herbal medicines in the saline-alkali land of the natural prairie, so it is not easy to get sick. They drink snow water left by glaciers, which is sweet and pollution-free, and the taste of mutton is much less. In addition, you have to walk dozens of kilometers every day to find grass and water. This kind of "sports sheep" is tender and delicious. If you choose lamb,

The second is the preliminary processing of mutton skewers, which has a unique Xinjiang flavor.

Cut the mutton into pieces, put it into a pot, add salt, sesame, pepper, cumin, fennel, pepper powder, flour and monosodium glutamate, and knead well. Generally, local people in Xinjiang will add "leather teeth", which are called shallots in many places. After curing for 2 hours, pour in the egg yolk liquid. There is no strict requirement for the curing of this part. You can add any flavor you like. When Xinjiang people roast themselves at home, they usually add some leather teeth and mix well, because they enjoy the flavor of mutton itself more.

Third, the fat and thin mutton skewers have a doorway to roast.

Mutton skewers are strung according to the law of one fat and one thin. Don't worry about oil, because a lot of fat and oil have been lost when roasting, which makes mutton more fragrant and delicious. Baking tools include special oven, flat drill and anthracite. When the anthracite is red, put the mutton skewers in order, prepare cumin, Chili noodles and salt, and turn them frequently to make them evenly heated. When the barbecue drips oil, wait until the fire goes out before picking up the barbecue and putting it on. When you see the color change of the meat, sprinkle salt and cumin, a little at a time and several times, and let the meat taste slowly. Finally, sprinkle with Chili noodles, and you will find that the color of barbecue becomes more appetizing under the modification of Chili noodles.

If it's white-skinned naan, put the barbecue on the naan, and eat a wisp of naan and meat in your mouth at the same time, so don't save too much effort.