Roasted lamb kebabs are a very popular snack in Xinjiang, with tender meat, salty and spicy flavor, with yellow noodles or Kawasaki, the taste is not too save strength! The people of Xinjiang are not only good at singing and dancing, but also at making their own barbecue meat, which is of course a masterpiece!

The Xinjiang barbecue meat does not need to be marinated, the original flavor is the best, only a little salt. If not Xinjiang lamb can be marinated with onions with egg wash cumin.

Xinjiang grilled lamb kebab baking method:

One, Xinjiang kebabs do not marinate, cooked when sprinkled with salted salt, cumin, chili noodles can be quite a part of the old man in Xinjiang sprinkled with a little salt on the line, the most extreme what seasoning is not, just eat that mutton flavor

Two, Xinjiang also has a kebab marinade, general well are naan pit meat, large pieces of marinade with the bones include water, powder, face, egg, skin buds, and then the meat is not the same as the meat, but it's a good idea. Face, eggs, skin buds, salt, cumin, chili noodles (choose one of the part can also be) and then add the other things are not right huh

Three, there are kebabs with marinade, first of all, is not authentic, and secondly, the meat can not, either is not a sheep in Xinjiang, or the meat is not fresh, and then again, is not a person in Xinjiang grilled or customers are not people in Xinjiang

Keeping kebabs of the main raw material is mutton. One or two-year-old goat is a good lamb. First, the lamb is cut into thin, medium-sized slices, placed in a pot, tossed with salt and chopped onion, marinated for 20 minutes or half an hour, and then skewered with a special raw-iron chisel (which can also be threaded through red willow, which has a very good flavor).

For tenderness, eggs or flour can be wrapped around the meat and grilled. When the lamb is skewered until it's 70-percent done in the wine, sprinkle some cumin and dried chili powder on top. Grilled lamb kebabs should be crispy on the outside and tender on the inside, salty and spicy with a strong cumin flavor. These lamb kebabs are hot, flavorful and appetizing. Especially on a cold day, sitting in front of the oven with a fire to keep you warm, a spicy and fragrant lamb kebab can satisfy one's appetite with a few glasses of wine and a chic flavor. If you haven't had a lamb kebab, you've never been to Xinjiang. How much food is due to the lamb kebabs, increased love for this piece of land in Xinjiang.