When you think of Xinjiang, the first thing you think of is mutton skewers. When you were a child, you went to temple fairs to catch the big bazaars. The skewers in Uyghur costumes always left a deep impression on you. You would buy several big skewers every time.

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There are many ways to cook mutton, and kebabs are undoubtedly the most popular snack in the Northeast during summer.

As a popular delicacy, mutton kebabs are a representative dish for drinking and are used by countless people to satisfy their cravings.

The freshly grilled mutton skewers are delicious and tender. The lamb fat grilled over charcoal fire is crispy and melts in your mouth. The lean mutton is juicy and chewy under the charcoal fire.

Excellent, the so-called beauty brought by delicious food is nothing more than this!

The most important thing about mutton kebabs is the heat of the charcoal fire and the flavor of the mutton before grilling. Mutton is warm in nature. Mutton can not only increase body heat and resist the cold!

However, mutton skewers in the Northeast have become popular food in recent years. There is basically no difference between the off-peak and peak seasons. As long as the weather is warm and there is an oven at home, many people will sit around the oven at home to grill the mutton skewers and enjoy it as a family.

Enjoy the gourmet atmosphere.

You must have cooking skills to grill mutton kebabs, so that you can make fragrant, tender, crispy and appetizing mutton kebabs at the first time. Sharing the recipe: Grilled mutton kebabs: Ingredients used: two pounds of mutton, one green onion, and half ginger

, a bag of barbecue ingredients, appropriate amounts of salt, cooking wine, starch, and light soy sauce.

Steps: Step 1: Wash the mutton and cut it into 2 cm squares. Cut the fat and lean meat together. The meat should be slightly frozen so that it is easy to cut.

Cut the green onion into hob cubes and cut the ginger into thin slices and set aside.

Step 2: Pour the mutton cubes and the previously chopped green onions and ginger slices into a basin, and add an appropriate amount of salt (be sure to add less, because there will also be salt in the barbecue ingredients later), cooking wine, starch, and light soy sauce

Catch it evenly and marinate for half an hour. Be sure to add starch, so that the mutton will be more tender and juicy when grilled.

After 30 minutes, you can skewer the mutton pieces onto the skewer. Slowly and firmly to avoid scratching the skewer head.

Get dressed and ready.

Step 3: After igniting the charcoal with an alcohol block, lay it flat on the bottom of the barbecue. No need to add cooking oil to ignite it. Let the charcoal burn slowly so that the fire will not darken the mutton skewers. Grilling mutton skewers is a slow process.

Do fine work.

Flip once every 5 minutes at first, then flip once every 2 minutes after turning twice, and add barbecue ingredients after 15 minutes.

Step 4: Barbecue ingredients are composed of cumin, spicy noodles, cooked sesame seeds, salt, and sugar.

Sprinkle some on both sides, flip twice and eat in 2 minutes.

In this way, the fragrant and tender mutton skewers are ready. The mutton skewers are made in 4 steps. Each step is very critical. It looks simple but is complicated to operate, but it will be delicious when made according to this method.

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The mutton for mutton kebabs should be lean or lean, and the fascia should be removed. The finished product will be tender and delicious, and those with tendons will not be able to chew.

Roast until almost all the fat in the mutton is roasted out, and you can see oil bubbles on the mutton before eating.

Meat selection and heat are the two most important elements of kebab.