Remove the ribs and brittle bones of the lamb chops, so that one catty of meat will be less than thirty strings. Cut the meat into diced meat with the thickness of thumb, about 1.5cm square. When you cut the meat, you should freeze it a little, so it is very easy to cut the meat. Normally, it is chilled meat, and the mutton will not change color. Don't wash the master Fu Shuo mutton, and the washed mutton will change color.

Barbecue drill, iron drill is recommended

All barbecues use a round iron drill, which conducts heat quickly, is not easy to break, is environmentally friendly and easy to clean and clean, and is also very easy to make and process kebabs. It is not easy to run off, and the disadvantage of iron drill is hot mouth.

Good charcoal fire, enough firepower.

It's hard to master the temperature of charcoal barbecue. The carbon can't be completely red, so it's easy to bake the skin, and the inside is still raw, and the carbon can't be completely black. Then it will be too low temperature, so it can't be called barbecue. It's cooked. Bad kebabs are all cooked badly. Charcoal fire is the most difficult to control the stable temperature. At this time, it is necessary to bake water to cool down and rely on fans to raise the temperature.

Baking time and turning times

After baking one side, sprinkle seasoning at this time. Don't turn the kebab back and forth, it's not delicious to turn it back and forth. Turn it over four times at most. If the kebab is to be big, then roast each side of the kebab. Bake it four times at most, about five minutes. Sprinkling salt is the last step. The first step is Chili noodles, the second step is cumin powder, and the third step is a little salt. Sprinkling salt first is easy to precipitate gravy, and Chili noodles will be particularly fragrant when they meet hot sheep oil. There are also some friends who choose cumin first, then pepper, and adjust it according to personal taste changes.

Barbecue seasonings

Meat doesn't need to be marinated, but it's roasted directly. There are three big seasonings: Chili noodles, cumin, salt, and others can be put with sesame seeds or something. It depends on personal taste. Anyway, I like kebabs with three seasonings. If the fire is too big and fierce, use water to cool it down a little.

When you can't see the raw meat, the delicious mutton kebabs are cooked. The air is filled with the burnt smell of Maillard reaction. Lean meat shrinks into a ball, sheep fat is roasted into oily, and the smell brought by hot sheep oil mixed with Chili noodles is the charm of barbecue. You must eat it while it is hot!