It's best to choose mutton of that year, and it's fresh meat slaughtered that day, and cut it into strips of about 1.5x 1.5x3 cm, or cut it smaller, depending on the drill size and furnace width.

string music

Each string contains 4 pieces of lean meat and 1 piece of fat. Be careful to keep the distance of each string the same. At first, compare the length of kebabs with the width of the stove.

Mixed ingredients

Just salt, cumin and Chili noodles

Step 4: Electrical appliances

Special oven, flat drill, anthracite.

baking

Soak the skewered mutton skewers in water with onion slices for about 65,438+05 minutes, take out 65,438+00 skewers, put them in the oven after the anthracite has been burned to red, and put them in order for baking (be sure to note that if there are oil droplets, the barbecue must be taken out after the fire is extinguished, and a fan can be used to achieve the purpose of not catching fire). After roasting for a few minutes, you can see that the meat has changed color. Pick up all the barbecues, turn them over and put them on the other side. Turn it over after a few minutes, sprinkle with cumin and Chili noodles, then pick up half of the kebab and press it on the other half a few times to make the seasoning taste, then turn the other side over and cook it again, sprinkle with salt and cook it again. After mastering the heat, you can basically eat it.

According to my own experience, mutton kebabs are the necessary dishes for our annual picnic, and I basically bake them.

The method of making kebabs in hotels or large Muslim restaurants is slightly different. They have been processed in the workshop. Meat is mixed with ingredients such as eggs, pickled and baked on a big stove. It tastes different.

If you are a foreigner and not in Xinjiang, I suggest you don't need to experiment, because if it is not mutton in Xinjiang, it is difficult to roast the fragrant and tender taste of roasted mutton in Xinjiang. I have seen Xinjiang barbecue stalls in Gansu, Sichuan and other places, which is terrible. Sichuan actually painted oil on it, which really suits them. Raw materials:

(2) 500 grams of mutton, one onion, two eggs, salt, cumin powder and Chili noodles.

Production method:

1. Cut the mutton into rectangles (about 0.5cm thick, about 1.5cm wide and about 3cm long) or small pieces (sliced with iron bars and bamboo sticks for skewering meat) and put them in a container for later use.

2. Chop the onion and put it on the cut mutton, add a little salt and beat two eggs, mix well and marinate for about 20 minutes.

3. Label the pickled mutton (bamboo label is generally used in Xinjiang), and the mutton should be fat and thin. Each string of mutton is about five pieces, and the head of the stick is about two centimeters, which is convenient for subsequent operation.

4. Put the ground mutton skewers in the oven in turn (be sure to spread them) and roast them with high fire (when using a charcoal stove, you need to stir and roast them, so be sure to turn them frequently to avoid burning). Spread the pepper noodles evenly on the mutton skewers first (in the roasting process, the pepper noodles will absorb some roasted oil to reduce the oil dripping into the charcoal fire). Bake until half-cooked, and sprinkle with salt evenly (let the salt pass when curing mutton). When it is completely cooked, sprinkle cumin powder evenly and bake it a few times (cumin will lose its fragrance quickly under the action of high temperature, and it will not be easy to bake for a long time after it is put in).

5. Well, enjoy the food and have a good appetite!

Introduction to the practice of kebab

1. Wash the mutton, remove the tendons, and cut it into small elephant-eye pieces with a spatula;

2. Wash the onion and cut into powder;

3. Beat the eggs into a bowl, add chopped green onion and starch and mix well;

4. Add mutton pieces and mix well, then marinate;

5. Mutton blocks are made into 20 kebabs with meat drills;

6. Put the charcoal in the oven, light it and spread it evenly;

7. Put the mutton skewers on the baking tray (one by one), roast them first, and sprinkle with Chili noodles, refined salt and cumin while roasting;

8. After baking for a while, turn it over and sprinkle some salt, Chili noodles and cumin to bake the other side;

9. After a few minutes, turn it over and bake the other side until the meat doesn't bleed.