Remove the ribs and brittle bones from the lamb chops, so that there are less than 30 strings of meat per catty. Cut the meat into thumb-thick diced meat, about 1.5cm square. When you cut the meat, freeze it a little, so it's easy to cut the meat. Under normal circumstances, it is cold meat, and mutton will not change color. Don't wash Fu Shuo mutton, the washed mutton will change color.

Barbecue drill, recommended iron drill.

All barbecues use a round iron drill, which is fast in heat conduction, not easy to break, environmentally friendly and easy to clean, and it is also very easy to make and process mutton skewers. It is not easy to escape, and the disadvantage of iron drill is that it burns the mouth.

Good charcoal fire, enough firepower.

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

Baking time and turnover time

After baking one side, sprinkle with seasoning at this time. Don't turn the mutton string back and forth, it's not delicious. Turn it four times at most. If the kebab is 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 according to personal taste changes.

Barbecue seasoning

Meat is roasted directly without curing. There are three kinds of seasonings: Chili noodles, cumin, salt, and others can be put with sesame seeds or something. It depends on personal taste. Anyway, I like mutton kebabs with three seasonings. If the fire is too big and fierce, use water to cool it down slightly.

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