Own home grilled lamb kebabs, the taste is quite a bit worse than outside, but at least you can ensure that the mutton hygiene and cleanliness, as for whether or not it is authentic mutton, depends on the mutton bought .

Our own practical experience: the biggest problem with grilling lamb kebabs at home is the marinade, lamb is not marinated if there is no problem at all, marinade I'd say the easiest way to do it is to cut up the onions, beat the eggs, and put the lamb in the lamb. Soy sauce wine, are moderate can, marinate for 30 minutes on the line, avoid mutton don't cut too thick.

Return to the theoretical steps:

Input preparation: 1000 grams of lamb thigh meat, salt, chili pepper, chili pepper, chili pepper, cumin powder, onions, eggs, soy sauce and wine.

1, lamb cut small pieces can be too small easy to paste, too big is not easy to cook, must be uniform, the size of the different will become a paste, some not cooked.

2, cut the lamb first marinated for 30 minutes, marinade method in the above, and then skewer can be, a string to get a 5 or so on the line

3, skewered lamb kebabs on a baking sheet, baking sheet to put tinfoil, put into the oven in the middle of the 220 degrees baked for 5 minutes.

4, this time not cooked, you can sprinkle cumin and chili pepper crushed, and then put back to bake for about 10 minutes, the temperature is set to 220, wait for the pan can be.

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