Original mutton skewers, what specifically do you mean?

Mutton kebabs without marinating the lamb? Or just grill the fresh lamb without any seasoning?

Let’s put it this way, I have baked it in both of the above methods.

“Mutton skewers are barbecue delicacies represented by Xinjiang barbecue. With the development over the years, it has gradually become a popular delicacy, and there is no distinction between low and peak seasons. Mutton skewers are now the most widespread and covering the country. One of the largest delicacies in the area.

I have fallen in love with mutton skewers since I ate them for the first time in 2000. For many years, I would eat them at the barbecue stall with my friends. Mutton kebabs (in those years, we in Luoyang only had mutton kebabs in the summer).

In 2013, we processed and made a small oven ourselves. My friend Li Ge grew up in Tianshan, Xinjiang. , the barbecue level was great. From then on, every weekend, our friends would get together, buy fresh mutton skewers in the morning, and grill mutton skewers in the afternoon.

Brother Li doesn’t like grilled mutton. Cured meat. In the morning, a lot of the mutton in the vegetable market is freshly slaughtered. When the mutton is delivered to the vegetable market, the meat is still warm. There is no need to "clean" the meat after buying it, just cut it into small pieces and put it on the skewer. I like to buy lamb rib meat. The rib meat is fat and lean, so there is no need to wear lamb tail oil (if it is lamb leg meat, you need to wear lamb tail oil)

My friend Lao Duan has a venue and uses charcoal to light the fire. , after the fire comes up, place the skewered meat on the oven and grill until both sides are white and oily.

When the mutton is cooked, sprinkle with chili powder. , the mutton skewers sprinkled with chili noodles look the most attractive. After the chili peppers are completely blended with the mutton oil on the surface of the lamb, sprinkle cumin powder. We like to use raw cumin powder. Sprinkle the cumin powder and bake for about 15 seconds. When the cumin powder is roasted and the cumin flavor is released, it is ready. Because the lamb is fresh, you don’t need to add a lot of salt, pepper, and cumin during the roasting process to maintain the freshness of the lamb to the greatest extent.

In the summer of 2018, I went to a colleague’s house for a barbecue. My neighbor’s uncle asked me to grill him some mutton skewers without any seasoning. I heard that he didn’t want any seasoning. I asked, "No salt," and the uncle said, "No, no need for anything, just grill it." After a few minutes, I finished grilling it, and I tasted a bunch of it myself. The mutton was quite tender, without any ingredients. There is a hint of saltiness in the aftertaste (mutton itself is slightly salty). It tastes good. From then on, when we grilled lamb, the first lamb skewers were always super plain "mutton skewers" without any seasoning. /p>

I have eaten many mutton skewers in our city of Luoyang, including marinated mutton skewers and unmarinated mutton skewers. I am always afraid that the marinated mutton skewers will not be fresh, so I always prefer them. Or the marinated mutton skewers. If there are any mutton diners who are interested in which piece of meat is cut, I will buy this one immediately.

This is the conclusion after eating mutton skewers for so many years. Here’s some experience: fresh tender mutton is bright in color; fresh tender mutton tastes good after being roasted; fresh tender mutton does not need to be put in a lot of seasonings during the roasting process, and the freshness and aroma of the lamb itself must be maintained to the greatest extent. , tender taste is the best!