As the saying goes, "It is immoral to just eat."

Being able to eat and cook is a powerful response to delicious food.

Summer is coming, and it’s time to have barbecue again. Mutton skewers are definitely a must, so how do you grill delicious mutton skewers?

How do different parts of sheep taste when roasted?

Which part is more suitable for barbecue?

Tendon meat: The muscle on the thigh, the muscle is wrapped with internal tendons, the hardness is moderate, and the taste is chewy; Lamb shank: The tendon is located in the lower part of the lamb's knee, the meat is sandwiched with tendons, and the meat is tough.

The front legs, in particular, are best suited for grilling.

No firewood, the meat is tender, although it is small, it is full of essence.

Braised steak: The bottom of the buttocks is located where the crotches of the two legs rub together. It is fatter and thinner, with few thin tendons, and the meat is tender.

How to make grilled mutton skewers: 200 grams of lamb leg meat, 1 tablespoon of light soy sauce, 1 tablespoon of vegetable oil, a little salt, a little pepper, 1 teaspoon of cumin powder, and 1 teaspoon of chili powder.

1. Prepare the ingredients, wash the fresh lamb leg and set aside.

2. Cut the mutton into small pieces, put it in a large bowl, add light soy sauce, pepper, salt, and a small amount of oil, mix well, put it in the refrigerator, and marinate overnight.

3. String the marinated mutton on bamboo skewers. Wash the bamboo skewers with water beforehand and then soak them in water for 30 minutes. This can prevent the bamboo skewers from burning.

4. Brush the surface of the mutton skewers with a thin layer of oil, and then place them on the grill. Insert the lower layer of the baking sheet covered with tin foil to catch the fat that drips during baking.

5. Preheat the oven to 220 degrees for 10 minutes. Place the mutton skewers on the middle shelf of the oven and bake for 15 to 20 minutes. After baking, take them out, sprinkle with cumin powder and chili powder, and enjoy.

The above is baked in the oven, so how do you bake it on your own during a spring outing?

I once chatted with the owner of a skewers shop and I asked him what’s the secret to controlling the heat of skewers?

The boss said that when it comes to kebabs, there is no such thing as overcooked or not, it just depends on the attention. If you stare at it carefully, carefully, and pay attention, it won't be too bad after all.

There is no other method of heating.

Careful and skillful.

You won't be a good boy just eating mutton skewers. You'll have to walk on everything from crispy bone chicken wings to big kidney lamb skewers.