Roasted leg of lamb?

I don't know what kind of rack you are using, I usually use kebabs that set of equipment, a rectangular iron trough, the trough put charcoal (apple wood is best), with two large iron mesh clamps on the leg of lamb on top of the iron trough, the fire can not be too big, but the charcoal should be burned red

Sheep tenderloin (hind leg) meat 1 kilogram. Seasoning: 70 grams of sesame oil, 2 grams of pepper, 1 gram of chili powder, 2 grams of salt, 5 grams of monosodium glutamate, 12 grams of soy sauce.?

Cooking method:?

(1) Wash the mutton and cut it into 3-centimeter-square, 0.6-centimeter-thick squares. Thread it with a silver skewer (or iron skewer), usually 7 to 8 pieces in a string.?

(2) Add monosodium glutamate (2 g) to the soy sauce and mix well. Put chili powder, pepper powder, salt and MSG (the rest) together and mix well to form pepper salt.?

(3) Grill the meat skewers on a flat rack over a microcharcoal fire, brushing the seasoned soy sauce evenly over the meat in 2 to 3 batches and sprinkling evenly with the pepper salt while grilling. Grill for 2 to 3 minutes, and when the meat is brown, turn it over and grill the other side in the same way.

(4)When both sides are done, brush with sesame oil and place on a plate with the skewers.?

Features: yellow color, bright oil, tender meat, soft and crispy, taste spicy and mellow, unique and special flavor.

(5) after the shredded green onions roasted soft, the meat and green onions spread open on the cilantro segment continue to turn. When the meat roasted white (beef is purple-red) into the plate. Can be eaten with burritos, pancakes and sweet garlic or fresh cucumber.?

Cuisine characteristics: selection of fine and tender, special roasted, seasoning complete multi-flavored, mellow meat color.

Roasted lamb kebabs?

Xinjiang kebabs can be said to be popular in the country a flavorful snack, favored by the masses. Grilled lamb kebabs, called "kawafu" in Uyghur, is a traditional snack of the Uyghur people. The practice is to cut the mutton and mutton oil into thin slices, put the fat and thin on the thin iron brazier, put it on the long kebab stove and roast it, and then sprinkle some chili noodles, refined salt and cumin powder, and it will be cooked in a few minutes. Its color is charred and oily, and its flavor is slightly spicy, not greasy and not stinky, tender and delicious.

Wherever you go in Xinjiang, there are kebabs. Kuche has a kind of "Mittel Kawafu" (one-meter-long lamb kebabs), this kind of giant lamb kebabs, eat up only addictive, eat 2-3 strings, can be full belly.

Now hotels do lamb kebabs, there are many innovations, in addition to the general grilled lamb kebabs, there are bamboo skewers of lamb, net oil lamb kebabs, and in some cases, deep-fried, the raw materials are basically the same. Some, before grilling, mix the lamb slices with a paste made of egg whites and fluorescent powder, so that the grilled lamb kebabs are even more tender.?

The tantalizing kebabs!

Grilled lamb kebabs can be found everywhere in cities and towns, streets and bazaars (bazaars), with crispy exteriors and tender, tasty meats and distinctive flavors. From the archaeological data, as early as 1800 years ago, China's interior has been grilled lamb kebabs. The Han dynasty portraits of the whole collection of stone images of roasted lamb kebabs. Mawangdui No. 1 Han Tomb has also unearthed a fan for grilling meat.?

Grilled lamb kebabs are now popular in China and can be found everywhere, but authentic kebabs are still unique to Xinjiang.

Grilled lamb kebabs are the most famous national flavor snacks. The Chinese and foreign guests who come to Hotan for sightseeing and traveling hardly ever skip grilled lamb kebabs.

Grilled lamb kebabs are grilled and moxibled on a special grill iron trough. The iron trough is divided into two layers, the center of the partition into a hole, with charcoal as fuel. Grilled lamb kebabs with brazier, 30 centimeters long, one end is equipped with a wooden handle. When making, the first fine lamb cut into 3 square centimeters square slices, in order to wear the brazier, and then placed on the barbecue groove, one side of the charcoal grill, while sprinkled with salt, chili powder, cumin powder and other condiments, 3 to 5 minutes or so to turn over the grill on the other side, a few minutes can be eaten.

Specific grilling method is: with fresh lamb and tail raise oil cut into thumb-sized slices of meat, flat skewer in the special brazier, each string of about six or seven pieces of meat, will skewer meat brazier a number of flat rows on the grill groove, with a fan fan fire, kebabs on one side of the grill and then flipped and then grilled on the other side. Kebab seasoning can be determined by taste, you can also skewer the meat in the white flour, eggs, seasonings, salt prepared paste soaked for a while and then baked, baked with eating, tender and delicious, nutritious, people of all ethnic groups love. Kebabs in addition to roast lamb kebabs also roast lamb liver kebabs, lamb waist kebabs, lamb spleen kebabs, lamb intestine kebabs, etc.?

Hotan's kebabs are the most delicious in Hotan City's Shorbak Township, where there are not only traditional kebabs, but also kebabs of lamb ribs, which are more enjoyable to eat.

I made a lot of my own flavor is very good? With pictures (Pleasant Goat and Big Big Wolf? Support domestic animation)