Main ingredients required: fresh mutton (sheep hind legs)1100g. This is the quantity of 27 kebabs.

Pickling:120g onion, 5 tablespoons soy sauce, 2 tablespoons vegetable oil, 7 slices ginger and 2 tablespoons cooking wine.

Daubing materials: Cumin powder, Chili noodles, salt and some vegetable oil to brush the surface.

Detailed practice:

The first step is to prepare fresh mutton. Use sheep hind leg meat, the meat is thick and tender. Try not to use frozen kebabs, especially those thawed once or twice, which are heavy and tender.

This time, Ma Bao shared the kebabs. Besides the different baking time, you can make them according to your own kitchen appliances or barbecue utensils.

Step 2, remove the fascia from the leg of lamb and cut it into small pieces.

Step 3: Cut it and put it in the pot. Add ginger slices, chopped onions, soy sauce and cooking wine and mix well.

The fourth step is to grab it repeatedly and marinate it for 30 minutes to taste.

The fifth step is to wash the bamboo sticks in advance, and then put on kebabs. Bring some fat when you wear it, and it smells better when you bake it.

Step 6, then put the kebab on the grill, brush a layer of vegetable oil on the surface to lock the moisture in the mutton, and roast it tender and not dry.

Step 7, prepare the ingredients needed in the baking process: cumin powder (you can also roll some cumin pieces), Chili noodles, salt and vegetable oil. If kebabs are often grilled, it is suggested that cumin and Chili noodles be mixed in a small bottle with eyes, which is more convenient to sprinkle directly when using.

Step 8: Preheat the oven for 2 10 degree and bake for about 15 minutes. Specific operation: bake for 5 minutes to get oil, sprinkle cumin with Chili powder and salt, brush with oil and bake for 5 minutes. When there is no oil on the surface, take out and brush the vegetable oil to avoid drying and baking, and bake for 5 minutes until it is cooked.

I like kebabs best. The house is full of fragrance, and you can smell it downstairs. Grab a handful and throw it beautifully with a small glass of beer. Hey, I'm really addicted!

The main points of production Ma Bao nagging a few words, and then summed it up:

First of all, kebabs are made of lamb's hind legs, which are more tender and delicious.

Second, it is not recommended to use frozen mutton. The more it is thawed repeatedly, the worse it will be.

Third, the surface of kebabs should be brushed with vegetable oil, which is colorless and tasteless. Do not use soybean oil, peanut oil or rapeseed oil.