Lamb kebabs practice is as follows:
Materials
500g of fresh lamb shanks, 100g of fat lamb, 10g of salt, 15g of chili powder, 15g of cumin powder, 15g of cumin, 15ml of oil
Practice
1. Wash fresh lamb shanks under running water, then dry them with a kitchen towel, and then slice them into 2cm cubes with the fat lamb. 2cm cubes, season with salt, chili powder, cumin powder, cumin granules and oil, mix well and marinate for 20 minutes.
2. Wash the bamboo skewers, dry them, and thread the diced lamb shanks and fat lamb onto the skewers at intervals of 6 or 7 pieces of meat per skewer, then spread the skewers on a baking sheet.
3. Make sure the temperature knob of the oven is at "180 degrees"; the function knob is at "upper and lower tube heating", and turn the time knob to 10 minutes (or press the "Bake" button, through the "Bake" button). Press the "Bake" button and adjust the temperature to 180 degrees and the time to 10 minutes by using the "Timer" button and the up and down buttons of "Time/Temperature"). Place the baking tray in the oven cavity and after 10 minutes, remove the cooked lamb kebabs from the tray and serve.