The meat in the kebab shop is tender, on the one hand, because the kebab is fried, forming a golden crispy skin on the surface, and locking the juice inside makes the meat more tender and smooth. On the other hand, in the process of frying, alkaline water is usually added to the oil to increase the color and taste of mutton kebabs.

Alkaline water generally refers to sodium hydroxide or sodium bicarbonate solution, which is an alkaline substance. Adding alkaline water in cooking can denature the protein on the surface of meat and form a tight outer membrane, thus locking the moisture in the meat and increasing the freshness of the taste and golden color. However, if the alkaline water is added too much or for too long, there will be too many alkaline substances on the surface of the meat, leaving a faint alkaline taste and affecting the taste.

Therefore, the meat in the kebab shop is tender, but it has a faint alkaline taste, which may be because there is too much alkaline water or the cooking process takes too long, or the meat itself has not completely removed the influence of alkaline substances. In order to avoid this situation, you can try to soak the meat for a while before cooking, or control the dosage and time when adding alkaline water.