Uighur mutton kebab

Raw materials:

Fat and thin leg of lamb, milk, onion, cumin powder, cumin granules, Chili powder, salt, sugar, white sesame seeds and bamboo sticks.

Exercise:

1. Cut the leg of lamb into cubes with a volume of about 1.5-2 cm, add 2 spoonfuls of milk and appropriate amount of chopped green onion and marinate for about 15 minutes;

2. Add a proper amount of salt, sugar, cumin powder, cumin granules, Chili powder and white sesame seeds and mix well;

3. Soak the bamboo stick in water in advance after washing;

4. Evenly string the marinated mutton slices on the bamboo stick, brush with olive oil, sprinkle with proper amount of cumin powder, cumin grains, Chili powder and white sesame seeds, preheat the oven at 200 degrees Celsius (392 degrees Fahrenheit) and bake for 10- 15 minutes (turning over halfway), and the mutton surface will be greasy.

PS:

1, mutton is preferably lamb hind leg meat, fat and thin are suitable for barbecue, too thin and easy to dry, and tastes too firewood;

2. Adding a proper amount of milk can not only ensure that the meat will not be too dry after roasting, but also remove the fishy smell. Adding chopped green onion and cumin can remove the fishy smell and odor.

3. It is recommended to use a mixture of cumin powder and cumin granules, and the taste is absolutely different;

4, the bamboo stick is soaked in water in advance, which can avoid the high temperature of baking, and the barbecue will not stick to the bamboo stick;

The size and power of each oven are different. This baking time is for reference. Generally, the surface of mutton is oily, and it can also be roasted with other open flames (charcoal stove, electric stove, etc. ). It is not allowed to bake with a gas stove (it will produce toxic substances).

6. Brush the right amount of oil before wearing to prevent the bamboo stick from sticking to the meat. Don't wear too much at a time. It is best that the meat is evenly distributed in the center of the stove and matured evenly.

7. Actually, it's just a little fatter and more delicious. If you choose pure lean meat, it is recommended to brush a proper amount of oil when baking, otherwise the lean meat will be very dry.

8. Roast mutton kebabs on low heat. When roasting, brush the prepared soy sauce evenly on the meat for 2 ~ 3 times, and sprinkle with salt and pepper evenly. Bake for 2 ~ 3 minutes. When the meat is sauce yellow, turn it over and bake the other side in the same way.

9. After baking on both sides, brush with sesame oil and set the plate together with the skewers.

10, the mutton slices are mixed with the paste made of egg white and fluorescent powder, and the roasted mutton skewers are more fresh and tender.

Above ~