So, do you know how to marinate lamb kebabs? How can you grill more delicious lamb kebabs? Here are the marinade methods for grilled lamb kebabs introduced by the gourmet nutritionist.
The main ingredient of grilled lamb kebabs is lamb, and the condiments are salt, cumin, dry chili powder. Wheat flour, onions, etc. Mutton to about a year old sheep for the top, to the year lamb meat is the best. First lamb cut into size thickness, fat and thin moderate meat placed in a pot, mixed with salt and chopped onions, marinated for 20 minutes or half an hour, and then skewered through the special brazier, in order to tender can also be wrapped in eggs or flour, grilled, lamb skewered to seven mature can be sprinkled with the right amount of cumin and dry chili powder. Grilled lamb kebabs, the requirements of the outside crispy, tender inside, savory flavor, cumin flavor. Such lamb kebabs eaten while hot, full of flavor, appetizing and refreshing. Especially in the cold days, guests sitting in front of the grill, there are Tong Tong fire can be warm, and spicy and fragrant lamb skewers can increase the temperature to quench their thirst, and then sip a few cups of wine, it is really interesting, unique flavor.
Lamb kebabs want to eat, a look at the marinade, two look through the method, the role of the marinade is to beat off the meat of the stink, highlighting the meat of the fresh taste, wear method is to let the meat in the high temperature under the baking of the muscle fibers of the smallest degree of contraction, so that eat up will be tender and smooth, the two are indispensable.
Lamb marinade practice: a
Fresh lamb (leg meat is best), onions (small half), cumin seeds, five-spice powder, chili powder, pepper, sugar, soy sauce, salt.
Lamb kebab marinade:
1, lamb pick off the white tendons cut into 1cm thick, about 3-4cm long block, preferably fat and lean meat, so more fragrant, if you are really worried about the quality of the oil, you can first pick off the fat;
2, onion cut into minced into the lamb block, according to the proportion: meat: material: water = 100:5:5 ratio, which is 2 kilograms of meat one or two material one or two material, and also the proportion of the meat, the meat, the meat, the meat, the meat, the water. That is, 2 pounds of meat one or two materials one or two water, onions cut into minced into the lamb, add cumin seeds, five spice powder, chili powder, pepper, sugar, soy sauce, salt.
3, mix the lamb covered with plastic wrap into the refrigerator, marinate overnight flavor is best, halfway out and then tossed a few times.
Pure flavor, mutton flavor enough, in the roasting process mutton aroma realistic, natural, fragrant nose, not afraid to exaggerate that in 3, 5 km away can smell the meat, enhance your sense of appetite, tease your taste buds.
Lamb marinade: two
Raw materials:
Lean lamb 500 grams (leg meat is best), 15 grams of refined salt, 5 grams of pepper, sesame 50 grams, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper, 15 grams of flour, flavor, paprika each a little.
Practice:
1, the lean lamb remove the sinews, wash the blood, cut into small pieces into a pot.
2, add refined salt, sesame, pepper, cumin, cumin, pepper, flour and monosodium glutamate in turn, 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-pinched through the bamboo stick (per