Needless to say, kebabs are well known to everyone in the world, and they are the special snacks of Uygur and Kazak in Xinjiang. Xinjiang kebabs are exquisite in processing, unique in flavor, sweet, spicy and fat, and well-known throughout the country. Few Chinese and foreign guests who come to Xinjiang do not eat kebabs.

The processing of kebabs is very particular, and it must be roasted in a special barbecue iron trough for a long time. The barbecue pot consists of two layers, the middle partition is in a mesh shape, and anthracite is used as fuel. This kebab is made of iron-drilled steel bars, which are about 30 cm long and have a wooden handle at one end. When making, the first-class mutton is cut into 3-square-cm-square discs, which are put on the iron brazing rod in turn and then put into a barbecue pot. Bian Mei cooks the mutton by fire, and sprinkles refined salt, Chili powder, cumin and other seasonings. It is worth mentioning that salt is not only used for seasoning, in addition, in the barbecue process, many fatty foods will drip oil when heated. When these oil droplets are burned by burning coal, they will produce high flame to scorch the food on the shelf. If sprayed with water, it will only lead to soot pollution of food. At this time, just sprinkle some salt on the fire to solve the problem.

Usually, bake for 3 ~ 5 minutes before eating.

Needless to say, kebabs are known to everyone in the world. They are the special snacks of Uygur and Kazak in Xinjiang. Xinjiang kebabs are exquisite in craftsmanship, unique in flavor, delicious and spicy, and well-known throughout the country. Few Chinese and foreign visitors to Xinjiang do not eat kebabs.

The processing of kebabs is very particular, and moxibustion must be carried out in a special barbecue iron trough. The barbecue pot is divided into two layers, the middle partition is reticulate, and anthracite is used as fuel. The iron drill of kebab is about 30 cm long and has a wooden handle at one end. When it is made, the mutton is first cut into thin slices 3 cm square, placed on the iron brazing rod in turn, and then placed on the barbecue trough. While baking with coal fire, sprinkle with seasonings such as refined salt, Chili powder and cumin. It is worth mentioning that salt is not only used for seasoning, in addition, in the process of barbecue, many fatty foods will drop oil after heating, and these oil drops will produce a high flame when they are burned by charcoal fire. If sprayed with water, they will only produce soot and pollute food. At this time, just sprinkle some salt on the fire to solve the problem.

Under normal circumstances, it can be eaten after baking for about 3 to 5 minutes.