In addition to its large size and rich aroma, the red willow kebabs have a unique flavor because the mutton skin is crisp and the meat is full and tender. When roasted with red willow branches, it will add a little smell of red willow, which is more authentic.
Edible instructions
The traditional kebabs of red willows in Aksu Awati, southern Xinjiang, are quite different from ordinary kebabs. In addition to its large size, the red willow kebabs are rich in aroma, with crispy mutton skin and full and tender meat.
It goes without saying that mutton kebabs are baked by cutting red willow branches into wooden sticks. Using red willow branches to wear and roast adds a little fragrance of dividend willow, and it is more authentic, which is much more delicious than using iron branches to wear and roast. Red willows grow everywhere in Xinjiang, which is very environmentally friendly.