Grilled mutton skewers:

Ingredients used: two pounds of mutton, one green onion, half ginger, one bag of barbecue ingredients, 10g salt, 50g cooking wine, 3 starch, appropriate amount of light soy sauce .

Steps:

The first step: wash the mutton and cut it into 2 cm squares. Cut the fat and lean meat together. It is best to freeze the meat slightly and cut it like this. No effort required. Cut the green onions into hob cubes and cut the ginger into thin slices and set aside.

Step 2: Pour the mutton cubes and the previously chopped green onions and ginger slices into a basin, and add salt (be sure to add less, because there will also be salt in the barbecue ingredients later) and cooking wine. , mix starch and light soy sauce and marinate for half an hour. Be sure to add starch, so that the mutton will be more tender and juicy when grilled. After 30 minutes, you can skewer the mutton pieces onto the skewer. Slowly and firmly to avoid scratching the skewer head. Get dressed and ready.

Step 3: After igniting the charcoal with an alcohol block, lay it flat on the bottom of the barbecue. No need to add cooking oil to ignite it. Let the charcoal burn slowly so that the fire will not blacken the mutton skewers. , Kebab kebab belongs to slow work and fine work. Flip once every 5 minutes at first, then flip once every 2 minutes after turning twice, and add barbecue ingredients after 15 minutes.

Step 4: Barbecue ingredients are composed of cumin, spicy noodles, cooked sesame seeds, salt, and sugar. Sprinkle some on both sides, flip twice and serve for 2 minutes.

Notes:

Every step is very critical. It looks simple and is complicated to operate, but it will be delicious if made according to this method. The mutton for mutton kebabs should be lean meat, or fat and lean meat, and the fascia should be removed. The finished product will be soft, tender and delicious, and those with tendons will not be able to chew it. Roast until almost all the fat in the mutton is roasted out, and you can see oil bubbles on the mutton before eating. Meat selection and heat are the two most important elements of kebab.