Beijing kebab is a traditional food in Beijing, and it is also one of the representative foods in Beijing. Its history can be traced back to the Qing Dynasty, when it was a snack in the palace. With the passage of time, Beijing kebabs gradually walked out of the imperial city and became a popular street snack. Nowadays, kebabs can be seen in the streets of Beijing, as well as in major shopping malls, bars and night markets.

Selection of raw materials

The raw material of Beijing kebabs is mainly mutton, but there are also beef, chicken and duck. A good kebab must choose fresh, tender and delicate meat. In addition, it is necessary to choose the parts suitable for kebabs, such as lamb loin, kebabs and mutton rolls. For meat processing, appropriate seasonings can be added, such as salt, cumin, Chili powder, etc. To add flavor.

Production steps

The steps of making kebabs are divided into the following steps:

1. Cut the meat: cut the selected meat into pieces with appropriate size, generally about 2-3 cm, to ensure the baking time and taste.

2. Pickling: put the cut meat into a bowl, add a proper amount of seasoning and stir evenly, and marinate for 1-2 hours to make the meat tasty.

3. String: Put the marinated meat pieces on the bamboo stick, usually 5-6 pieces per string, be careful not to be too tight or too loose.

4. Baking: Bake the roasted kebabs in the oven with medium heat, turning the kebabs from time to time until the surface is golden and crisp and the meat is tender.

Edible skill

1. Roasting: The meat quality of kebabs must be cooked, otherwise it will affect the taste and health.

2. Matching: It can be matched with beer and drinks. To add flavor.

3. Dip in sauce: You can dip in a proper amount of sauce, such as Chili sauce, cumin powder and sesame sauce. To add flavor.