Rear leg meat is better for kebabs.

Sheep or goat's hind leg meat is suitable for kebabs, most of the hind leg meat is muscle tendon, fat meat supplemented, perfectly suited to lamb kebabs "fat and lean" requirements.

In addition, if you like fat, you can use sheep tendon and so on with the meat on the stomach similar to the five-flower, always after the leg meat is the best part of the production of kebabs of mutton, will not be too greasy, when people enter the mouth are very chewy.

Specific methods are as follows:

Main ingredient: 500 grams of lamb hind leg meat.

Accessories: 4 grams of salt, 10 milliliters of soy sauce, 10 milliliters of cooking wine, 10 milliliters of cooking oil, 10 grams of dry starch, the right amount of cumin powder, the right amount of chili powder, the right amount of black pepper, the right amount of cooked white sesame seeds.

Steps:

1, cut the lamb hind leg meat into cubes, the size according to their own preferences arbitrarily adjusted.

2, the cut lamb poured into the sealed bag inside, poured into the wine, soy sauce, cooking oil, dry starch, salt, black pepper, sealed up, with a full hand to grasp evenly, and then into the refrigerator, refrigerated marinade for three hours.

3, put the bamboo sticks into the water, soak for an hour and set aside.

4, lamb marinated, with bamboo sticks through, it is best to have a piece of slightly fat on top of each skewer, so that the grilled out will be more flavorful.

5, put the skewers on the grill, try to arrange evenly, and then into the preheated oven, 230 degrees for 15 minutes.

6, after grilling, take it out, sprinkle some cumin powder, chili powder, white sesame seeds, both front and back.

7, again into the oven, 230 degrees for 5 minutes, the lamb kebab is ready.