If you use fresh mutton, you can marinate it less, especially put less spices. Spices are more effective in removing substances. If you use frozen mutton, add a little more seasoning when curing, but not too much, so as not to suppress the original flavor of mutton. My kebabs are marinated like this, with onion, chicken essence, monosodium glutamate, salt, egg white, starch and baking soda. No need to pickle. (Xinjiang flavor) Pickling method for kebabs: (Mainland) 1 First, cut the mutton into pieces with moderate thickness and put them in a basin, and add salt, chicken essence, black pepper, chopped green onion, minced ginger and garlic, shredded green onion, minced apple, honey, soy sauce, wine, white vinegar, eggs, dried tangerine peel and cumin powder. Personally, I think pear juice tastes better! Soak it in lemon and sprinkle some starch to make the meat more tender! Buy fresh mutton, bamboo sticks (optional type: iron), spices: cumin powder, Chili powder, salt, tomato sauce and so on from the supermarket. You can choose according to your own taste. Marinate the kebabs and onion powder for half an hour before roasting. Add eggs, monosodium glutamate, Chili oil, pepper oil, sugar, soy sauce and sesame oil, stir and simmer for about 30 minutes. The amount of spices to be added to 5 kg of fresh meat: formula 1:10.5 package of fresh Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (freshness is 99%, used below), 36g of refined salt, and extra fresh mutton1package (produced in Wuhan). Knead thoroughly with salt, marinate with pepper and lemon juice for one night, then pour in garlic barbecue sauce, mix well and marinate for half an hour, and you can use it for barbecue! Steak 1 piece (marinate with sauce made of fruit, sugar and onion for three to four hours first)