Lamb kebab is a popular grilled cuisine represented by Xinjiang grilled lamb kebabs, basically belongs to the mass food, is a very popular food in life, is one of the people's leisure time pastime entertainment. So do you know how to marinate grilled lamb kebabs? Below and I came to see the marinade method of grilled lamb kebabs.

How to marinate kebabs

1, raw materials: 500 grams of lean lamb (leg meat is best), 15 grams of salt, pepper 5 grams of sesame seeds 50 grams of cumin 3 grams of cumin 5 grams of pepper 5 grams of flour 15 grams of flavor, paprika each a little.

Practice:

(1) remove the sinews of lean lamb, wash the blood, cut into small pieces into the basin.

(2) add refined salt, sesame, pepper, cumin, cumin, pepper, flour and flavor in turn, rub and mix well, marinate for more than two hours.

(3) will be wrapped in a thick paste-like seasoning of small pieces of lamb, hand-pinching through the bamboo stick (each string can wear 8?10).

(4) the lamb kebabs across the rack in the lit, stirring the charcoal grill, while stirring the grill, until the lamb kebabs on both sides of the grill until the oil is cooked (like to eat spicy friends, can be slightly sprinkled with chili powder).

2. Seasoning: 10g salt, 15g chili powder, 15g cumin powder, 15ml oil.

Directions:

Mix salt, chili powder, cumin powder, and oil in the diced lamb shanks and marinate for 15 minutes.

How to make lamb

1, cumin lamb

Ingredients: lamb, cilantro, cumin powder, chili powder, pepper powder, soy sauce, salt, starch, cooked white sesame seeds.

Directions:

(1) Soak the lamb in warm water for half an hour beforehand, then wash and cut into thick shreds.

(2) cut the lamb into the starch and soy sauce. After scratching well into the cumin particles. Then scrub well and marinate for 10 minutes.

(3) pick and clean the cilantro, set aside. Heat a small amount of oil in a pan and stir-fry the lamb.

(4) After the mutton changed color, change to low heat and slowly fry the mutton dry moisture. Add salt and stir-fry well.

(5) Add chili powder, cumin powder, pepper powder and stir fry evenly.

(6) Stir fry the lamb into a plate covered with cilantro.

2, white radish stewed lamb

Ingredients: lamb, white radish, goji berries, dashi, onion, ginger, cooking wine, salt, pepper, oil.

Method:

(1) wash the lamb, cut into 5cm size pieces; white radish wash, cut into 5cm size hobnail pieces, spare.

(2) put the lamb block into boiling water for a few moments, remove the blood foam, fish out with running water.

(3) Heat the oil in a casserole dish over medium heat, add the scallions, fresh ginger and spices, add the boiled lamb, cook the wine and stir-fry evenly.

(4) Pour in the right amount of water to boil, turn the heat to cover the lid to cook until the lamb seven mature.

(5) add white carrot pieces, goji berries, salt and pepper and mix well, continue to cook until the lamb and white carrots soft and ripe can be.

What is not suitable for people to eat lamb

1, patients with liver disease

Although the lamb has a good tonic function, but also has its indications. If you are suffering from chronic diseases, especially those suffering from liver disease, should not eat mutton. Because mutton is sweet and warm, too much consumption may lead to hepatitis aggravation.

2, there is internal heat

Certain heat diseases such as phlegm, fire, dampness and heat and early infectious diseases, swelling, as well as suffering from infectious diseases, dental disease, boils, acne, hemorrhoids and other diseases should not eat lamb. High blood pressure, liver Yang Wangsheng people also should not eat more lamb, or easy to cause dizziness. Often mouth and tongue erosion, red eyes, bitter mouth, irritability, dry and sore throat, swollen gums or diarrhea, or Chinese herbal medicine in the half-summers, calamus are not eat lamb.