Brush oil first. The purpose is to lock the moisture inside the lamb, tender but not dry when grilled. Lamb kebabs are dishes made of fresh lamb threaded into skewers with bamboo or steel skewers and then barbecued, which is a relatively common barbecue dish. The dish is more prevalent in the northern regions of China.

First brush the oil. The purpose is to lock the moisture inside the lamb, tender and not dry when grilled. Lamb kebab is a dish made of fresh lamb threaded into a skewer with bamboo or steel sticks and then grilled, which is a relatively common barbecue dish. The dish is more prevalent in the northern regions of China.

Xinjiang's grilled lamb kebabs can be said to be popular in the country a flavorful snack, favored by the masses. Grilled lamb kebabs, called "Kawafu" in Uyghur, is a traditional snack of the Uyghur people. The practice is: cut the mutton and mutton oil into thin slices, put the fat and thin on the thin iron brazier, put it on the long kebab stove and roast it, then sprinkle some chili noodles, refined salt and cumin powder, and it will be cooked in a few minutes. Its color is charred, oily, slightly spicy flavor, not greasy and not stinky, tender and delicious.

Mutton is warm in nature, and eating mutton often in winter can not only increase the body's heat and ward off the cold, but also increase digestive enzymes, protect the stomach lining, repair the gastric mucous membrane, help the spleen and stomach to digest, and play the role of anti-aging.