Outside, I set up a stall to eat mutton kebabs. I don't know the taste of rice, oil and salt, but I may also eat duck meat or fox meat, so my family wants to eat mutton kebabs and bake them themselves. I like to string a few more kebabs every time. I wrap them in plastic wrap with seasoning and keep them in the refrigerator. When I want to eat them, I take them out and thaw them in advance. It is very convenient to bake one kebabs in the microwave oven for an average of 10 second and bake them in the oven for 5 to 10 minutes.

The secret recipe of Xinjiang kebabs is so tender. Xingshan kebabs put the meat in the oven and bake it quickly. Cumin, today, I will share the secret recipe of Xinjiang kebabs. The roasted kebabs are so tender and juicy, and the mutton tastes pure, and there is no deceptive mountain. The appearance is firm and brown, and the inside is soft and delicate. For barbecue in the wild, of course, you should prepare your own materials, such as eggplant seeds, Yulin, sweet potatoes, ham, leeks, etc. Of course, it is not mutton skewers. Although mutton skewers sell semi-finished products in ice shops, they are also cheaper. Generally, street barbecue stalls use this, and they are all pickled, which is economical and convenient.

But I don't think these kebabs are fresh, so it's fresher to buy a few jins of mutton and eat them by myself. Later, I went to a friend who barbecued and asked about the processing and practice of some kebabs. I thought it was good, so I'll share it with you. Bake it, turn it over and sprinkle with pepper and cumin powder. Bake the other side. After a few minutes, turn over and bake the other side until the meat is cooked without bleeding. Cut the leg of lamb into small pieces with a length of 2 cm and a width of 1 cm. Don't throw away the fat part. Cut it into mutton pieces. The mutton skewers with fat will be very fragrant.

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