Note: Because soy sauce and oyster sauce are added, only a little less salt can be added. The rest of the materials are put according to the amount of mutton and personal taste. Mix all kinds of spices and marinate for 20 minutes. Remove onions and ginger when stringing. After stringing, you can bake it.
Taste 2: Ingredients of mutton skewers:
Clean sirloin: 750g Chili powder: 0.5g
Zanthoxylum powder:1g; Cumin powder: 3g; Soy sauce:100g;
Monosodium glutamate: 5g; Refined salt:1g; Sesame oil: 50g
The practice of mutton kebabs:
1. Wash tenderloin, cut into circular pieces with a diameter of 2 cm and a thickness of 0.66 cm, totaling 70 pieces. Take 10 silver strings, each string wears 7 pieces of meat. The way to wear meat is to hold the meat in your left hand, put the silver string from the back of the meat to the front, and then from the front to the back, and so on twice.
2. Add 1.5g monosodium glutamate into soy sauce and mix well. 3.5g of pepper powder, chilli powder, cumin powder, refined salt and monosodium glutamate are put together and mixed into salt and pepper.
3. Roast the mutton kebab horizontally on the charcoal fire, brush the soy sauce on the meat (twice), and sprinkle with salt and pepper. Bake for about 3 minutes. When the meat is sauce yellow, roast the back in the same way. Finally, brush the two sides with sesame oil and plate them with silver strings.
Note: you can also choose lamb tenderloin and hind leg meat. Slices were stripped of fascia and cut into pieces of the same size. When baking, always turn over to make both sides evenly heated.
"Mutton kebab" is a famous snack in Afghanistan. It is made of tenderloin of sheep, covered with silver (a special sword-shaped tool with a handle, about 33 cm long), and seasoned while roasting. When cooked, the meat is yellow, tender, hemp, spicy, salty and fragrant, with a long aftertaste. Because of its special preparation method and good flavor, this dish is very popular with diners and widely spread all over the world.
Taste 3: 1, pickling method of mutton skewers
Preparation of base water:
Appropriate amount of pepper, pepper, aniseed, fresh ginger, soy sauce and fragrant leaves are heated in water, boiled with slow fire for about 5 minutes, and cooled.
Basic methods of curing meat:
Mix seasoning water, fresh ginger powder, pepper, chopped green onion, tomato sauce and diced mutton evenly, about 1 hour.
2. Baking method of kebabs:
After the charcoal burns evenly, put the pickled mutton skewers on the barbecue trough. When the kebab comes into contact with oil due to heat, turn the kebab over and roast the other side. At this time, use a wooden brush to evenly apply a proper amount of sesame oil to the mutton string, and then apply oil when the other side comes into contact with the oil! Then turn over and sprinkle some salt, cumin and Chili noodles. It is best to add some peppers and sesame seeds to the Chili noodles. This kind of Chili noodles is spicy without losing sesame flavor. According to the taste, sprinkle! Barbecue for about 2 minutes, according to the size of firepower, master the raw and cooked degree of mutton skewers! After copying, squeeze each other with mutton skewers. With this effect, mutton kebabs look bright and fluffy, tender and delicious!