Marinating method for lamb kebabs:

Main ingredient: 500g of lean lamb (leg meat is best).

Accessories: half a green onion, 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper, 15 grams of flour, a little monosodium glutamate, a little chili powder.

Making process:

1, lean mutton washed, remove the fascia, wash the blood, cut small pieces, standby.

2, green onion cut small circles, add lamb, add fine salt, sesame, pepper, cumin, cumin, pepper, flour and flavor, rub and mix well, marinate for more than two hours.

3, will be wrapped in a thick paste-like seasoning of small pieces of lamb, hand pinch through the iron stick or bamboo stick (each string can be worn 8 - 10).

4, the lamb skewers across the rack in the lit, fanning the charcoal grill, fanning the grill, until the lamb skewers on both sides of the grill until the oil is cooked (like to eat spicy friends, can be slightly sprinkled with chili powder).

Health effects: benefit the vital energy, warm the middle and lower body, tonify the kidney, Yang, muscle.

Nutritional value of roast lamb:

Lamb is warm in nature, sweet in taste. Attributed to the spleen, kidney. It has the effect of benefiting the qi and replenishing the deficiency, warming the middle and the lower part of the body, tonifying the kidney and strengthening the yang, and generating muscles. It is suitable for stomach cold regurgitation and vomiting, bronchitis and coughing, weakness, lack of yang qi, lack of warmth in the limbs, fear of cold and weakness, lumbago and impotence, postpartum lack of milk. Contraindicated for influenza, acute enteritis, hypertension. Characteristics of weak people of the tonic good.