It is best to use lamb of the year, and fresh meat slaughtered on the same day, cut into strips of about 1.5x1.5x3 centimeters, or cut smaller, depending on the size of the brazier and the width of the stove.

2. Skewers

Skewer 4 lean meat and 1 fat meat per skewer. Be sure to place the skewers at the same distance from each other. When you start the skewer, compare the length of the skewer to the width of the oven.

3. Ingredients

Just salt, cumin, and chili pepper

4. Appliances

Specialized grill, flat brazier, and anthracite coals

5. Grilling

Soak skewered meats in water with sliced onions for 15 minutes or so, then take out about 10 skewers and put them on the grill with the anthracite coals burned until they are red and neat. grilled (be sure to note that there is oil dripping down if the open fire must be removed from the barbecue to extinguish the fire in the put up, you can use a fan fan, in order to achieve the purpose of not starting a fire) grilled a few minutes to see the meat after the discoloration of the meat, all the barbecue meat up to turn the grill on the other side. A few minutes and then turn over, and then sprinkle cumin and chili pepper on top, and then pick up half of the kebabs on the other half of the pressure a few times so that the seasoning into the flavor, and then turn the other side and do it again, and then sprinkle the salt and do it again, to master the fire is basically ready to eat.

The above my own experience, grilled lamb kebabs is every year we picnic essential dishes, basically by me to grill.

The hotel or large halal restaurant kebab production method is slightly different, they are already workshop-style processing, is the meat first put eggs and other ingredients mixed marinade in the big stove on the grill. The flavor is different.

If you are a mainlander and not in Xinjiang, it is recommended that you do not have to experiment, because if not Xinjiang's lamb is difficult to bake the tender flavor of Xinjiang roast lamb. Once in Gansu, Sichuan and other places to see the sale of Xinjiang barbecue meat, too difficult to eat. Sichuan actually brush oil on it, really convinced them. Ingredients:

(2) 500 grams of lamb, onion, two eggs, salt, cumin powder, chili pepper

Method of production:

1. lamb cut into rectangular slices (thickness of 0.5 cm or so, about 1.5 cm wide and 3 cm long) or cut into small pieces (iron slices bamboo skewers cut into pieces to facilitate the skewer), put in a container for use.

2. Chopped onions on the cut lamb, add a little salt and then beat two eggs into the mix and marinate for about 20 minutes.

3. Will marinate the mutton through the sign (Xinjiang with iron stick mainland is generally bamboo stick), mutton should be fat and thin with wear evenly. Each string wear lamb about five pieces, the head of the sign left about two centimeters for subsequent operations.

4. will wear a good lamb skewers in turn on the grill (be sure to lay flat), high-fire grilling (using a charcoal grill needs to be stirred while grilling, in order to avoid grilling paste must be turned diligently). Sprinkle the chili pepper evenly over the skewers (the chili pepper will absorb some of the grilled fat during the grilling process, reducing the amount of fat dripping into the charcoal). Sprinkle evenly with a good amount of salt when grilled to 60% maturity (salt was spared when marinating the lamb). To be fully roasted evenly sprinkled with cumin powder and grilled a few times can be (cumin in the role of high temperature will soon lose flavor, put the cumin and then not easy to grill for too long).

5. OK enjoy the delicious bar, good luck appetite!

Roasted lamb kebabs Method Introduction

1. Wash the lamb and remove the tendons, cut into spatula small elephant's eye pieces;

2. Wash and mince green onions;

3. Eggs knocked into a bowl, add onion mince, cornstarch and other mixing;

4. And then into the mutton pieces, mix well, marinated;

5. Lamb pieces of meat brazier threaded into a 20 Skewers;

6. Put the charcoal in the grill, light it, and spread it out;

7. Put the skewers on the grill (one next to the other), and grill one side, sprinkling chili pepper, salt, and cumin as you go;

8. Grill the skewers for a little while, then turn them over and sprinkle the other side with more salt, chili pepper, and cumin;

9. Grill the skewers for a few minutes, and turn them over and grill the other side until the meat is ready. After a few minutes, turn over and grill the other side until the meat doesn't bleed.