Mutton kebabs are more popular in the north. Every night when you walk on the street, a breeze blows, and you can always smell the fragrant smell of mutton. This snack is available in many places, and the meat is fresh and tender. , salty and spicy, widely welcomed by people. The mutton skewers are thick and medium-sized, with moderate fatness and leanness, and you can drink a few glasses of wine. It is really interesting and has a unique flavor. In the eyes of northerners, there is nothing that cannot be solved by eating barbecue. If so, then eat two meals. In this season every year, I will invite three or five friends to buy a few kilograms of mutton and roast it myself. How to marinate and grill the mutton to make it delicious? Then we are veterans at marinating mutton. Today the master will teach you a trick that will make it delicious and plump. You can learn it in just one minute.

The main raw material of grilled mutton skewers is mutton. The seasonings include salt, cumin, and dried chili powder. It must be marinated for 20 minutes or half an hour, and then skewered on a special pig iron drill and grilled. During the process, sprinkle cumin and dried chili noodles. A successful lamb skewer must be crispy on the outside, tender on the inside, salty and spicy, with a strong aroma of cumin, full of flavor, and appetizing.

When buying mutton, you usually choose mutton chops, mutton legs, and mutton loin, because the meat in these parts is lean and must be marinated to be tender and juicy. Otherwise, it will be tender and juicy. If the mutton is too old to bite, wash it several times. Use new water after each wash. Wash it several times until the water is very clear. Then you can marinate the mutton. It is best to marinate mutton. Marinate for 30 minutes to 60 minutes. There is no need to marinate for too long. If it is too short, it will not taste good. Please see below for the specific method of marinating mutton.

Marinated mutton

Ingredients: mutton leg meat, sweet potato starch, cooking wine, onion and ginger, rapeseed oil

Seasoning: light soy sauce, mixed powder (chili powder , cumin powder, white sesame seeds, salt, thirteen spices)

1. Prepare 1500 grams of mutton leg meat. When washing the mutton, wash it several times to wash out more blood. If the water comes out very clear, that's it.

2. Cut it into large pieces for later use. It can be large or small, depending on your own taste. Although the large pieces are enjoyable to eat, they should not be roasted, and the time will be extended appropriately. Usually they are small pieces of one centimeter.

3. The mutton is one and a half kilograms of mutton, add a spoonful of sweet potato starch, the weight is about 20 grams, the spoon is an ordinary one, you can take a look at the size.

4. Two spoons of light soy sauce, about 30 grams.

5. One spoonful of cooking wine, about 20 grams.

6. A spoonful of rapeseed oil, about 15 grams. It is best to use rapeseed oil, olive oil, and vegetable oil. These oils are tasteless and will not take away the taste of the meat itself.

7. A spoonful of mixed marinade, about 20 grams. The way to make the marinade is to use chili powder, cumin powder, white sesame seeds, salt, and thirteen spices. The ratio is 1:1. Put it all together and grind it into powder.

8. 20 grams of ginger. Slice the ginger and pat it a few times with the back of a knife to make the meat more flavorful.

9. Cut half a green onion into sections and add it.

10. Stir the meat and seasonings evenly, then cover with a layer of plastic wrap and marinate for half an hour. The mutton marinated in this way can be grilled without seasonings, which is very trouble-free. (Refrigerate and marinate, cooling can increase the firmness of the meat)

Skill summary

1. The quality of mutton is very critical. In addition, the fat part must not be missing. Fatty meat is mutton. The soul of string.

2. No need to brush with oil when baking.

3. After 1-2 hours, separate the fat and thin parts of the marinated mutton skewers and thread them with a skewer.