Wash the lamb spine meat in water, cut the lamb into skewers of the same size. Then put into warm water and soak for 2 hours, the purpose of doing so is to soak to remove blood, and then let the lamb as much as possible to maintain moisture to keep the lamb in the barbecue in the meat tender.

Soak the mutton for 2 hours and then pull it out, control the water and pour the salt and wine into the meat and mix well. Let the lamb marinate well for 1 hour.

Marinated lamb kebabs on the stove before the carbon grill need to quickly over warm water to the meat surface salt and wine rinse off, quickly over the water does not matter, most of the wine and salt has been marinated into the meat inside, over the water is the purpose of the carbon grill is easy to meat surface of the wine grilled flavor, to remove the surface of the wine, and there is another reason, is the meat surface water, meat will not be very quickly grilled paste. If there is much water inside the meat, the meat inside will turn into water vapor when carbon grilled, which will make the meat tender and delicious.

The above is a detailed description of the marinating method of carbon kebabs, it can be marinated in accordance with the above method, but it should be noted that the marinating of lamb kebabs, are to be carried out in moderation, should not be made too much, so that you can not eat it all, lamb kebabs are easy to be bad, in this point is also to be paid attention to.

But the most important thing is still need to pay attention to the lamb kebabs of a marinade method, the following we will understand, how to marinate electric grilled lamb kebabs.

We all know that in fact a lot of barbecue food must be marinated in the more suitable for consumption, and marinating methods and ingredients also need to pay attention to, or else the development of lamb is not suitable for barbecue, now look at the marinating process of electric barbecue lamb it.

1. First, cut the lamb into size thickness, fat and lean meat in the basin, salt, chicken essence, black pepper, onion, ginger and garlic, onion, apple, honey, soy sauce, wine, white vinegar, egg, peel, cumin, five spice powder drowned in a night on the good ! I personally think that adding pear juice tastes better

2. Buy fresh lamb from the supermarket, bamboo skewers (optional type: iron), seasonings: cumin powder, chili powder, salt, ketchup, etc. (according to their own tastes to buy) before grilling the lamb skewers and minced onions marinated for half an hour. Stir with egg, monosodium glutamate, chili oil, pepper oil, sugar, soy sauce, sesame oil and so on simmer on, about over 30 minutes or so.

3.5 kilograms of fresh meat should be added to the amount of spices: recipe 1: fresh Xinjiang lamb kebabs material (Wuhan) 1.5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh 1 1 packet (produced in Wuhan), ginger, green onions (chopped finely) 40 grams each, 7 grams of sugar, 25 grams of meat fluff, sweet potato starch 250 grams.

4. first with salt first kneaded through plus pepper and lemon juice marinated overnight after pouring into the garlic paste barbecue sauce appropriate amount of mixing slightly marinated for half an hour and then can be used to barbecue!