Ingredients and details

400 grams of mutton shank

10 grams of cumin powder

20 grams of onions

5 grams of light soy sauce

10 grams of cooking wine

Adequate amount of cooked sesame seeds

4 grams of salt

5 grams of chili powder

5 grams of ginger

One egg white

2 grams of five-spice powder

Easy difficulty

Time half an hour

Tastes salty and fresh

Artisan grill

Steps of cooking cumin kebabs

1. Cut the lamb leg into small pieces and add five-spice powder . (I personally don’t like fatty meat, so I use all lean meat. If it is fat and lean, it will be more fragrant)

2. Cut the onion into thin strips, chop the ginger and add it.

3. Beat in an egg white. (Only egg white, not egg yolk)

4. Pour in light soy sauce.

5. Pour in the cooking wine.

6. Stir a few times and add salt.

7. After stirring evenly, place it in the refrigerator to marinate overnight for flavor.

8. Soak the bamboo skewers in water in advance and completely soak them, then skewer the meat pieces.

9. Place tinfoil under the baking sheet (this saves the need to wash the baking sheet) and place the mutton skewers with gaps between them for easy cooking.

10. Preheat the oven in advance to 220 degrees, place the middle layer, and bake for 15 minutes before taking it out. (You don’t need to turn off the oven, you will continue baking after a while)

11. After taking it out, brush an even layer of cooking oil and sprinkle with cumin powder.

12. If you like it spicy, sprinkle with chili powder, put it in the oven again, and bake for 5 minutes.

13. After baking, sprinkle with appropriate amount of cooked sesame seeds.