In fact, most barbecues are beef, because many people are not very acceptable to the taste of mutton.

The best material for barbecue is the upper brain meat of cattle, which is fat and thin, that is, it will not lose its full flavor because the meat is too thin, nor will it make the taste too greasy because the meat is too fat.

When cutting meat, pay attention to cut the meat into pieces one centimeter thick and two or three centimeters long, and put them in the oven with iron or wooden sticks. Observe that the color of the meat gradually fades. At this time, it is the first time to sprinkle Chili noodles and cumin, or brush ready-made barbecue sauce on kebabs according to personal taste. After three or four minutes, Chili noodles and cumin have been integrated into the kebabs. At this time, you can put the cumin Chili noodles for the second time.

A delicious barbecue will be presented to you. It would be perfect to get together with three or five friends and drink a few bottles of beer.