Raw materials:
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 is not easy to bake it for too long after it is put in).
I wish you a delicious kebab!