Remove the sinews from the lean lamb, wash the blood, cut into small pieces and put into the basin. Add fine salt, sesame, pepper, cumin, cumin, pepper, flour and flavor in turn, rub and mix well, marinate for more than two hours. Coat small pieces of lamb with the thick paste-like seasoning and thread them on bamboo skewers (8 - 10 per skewer) with a hand pinch. Lamb skewers horizontal rack in the ignition, stirring the charcoal grill, while stirring the grill, until the lamb skewers on both sides of the grill until the oil is cooked (like to eat spicy friends, can be slightly sprinkled with chili powder).
To know the Xinjiang kebabs, Xinjiang is a national specialty snack. The color of the sauce yellow oil bright, tender meat, soft and crispy, taste spicy and mellow, unique and special flavor. According to ancient records, kebabs have a history of more than 1800 years in China. Xinjiang grilled lamb kebabs unique flavor, fat, hot and spicy, known throughout the country.