Lamb kebabs won't get old if you grill them in the following way:

Ingredients: lamb shoulder, red chili pasta, cumin, fennel seeds, salt, crushed garlic, vegetable oil, Shaoxing wine, bamboo skewers

Steps:

1. Choose the right part of the lamb, not all parts of the lamb are suitable for kebabs. Parts that are too lean, such as the tenderloin, are not suitable for kebabs. Recommended meat pieces of lamb shoulder, this part is relatively not expensive, and there is a certain percentage of fat. To save this fat, you can make the lamb kebabs juicy and flavorful.

2, seasoning in addition to salt, usually only need cumin and chili noodles these two. But you can also add some other seasonings to enhance the flavor. For example, you can add some crushed garlic and fennel seeds, as well as yellow wine. The cumin, chili, and fennel seeds can be pounded slightly finer using a pestle and mortar for pounding garlic, without becoming powdery.

3. Once the meat is cut, toss it with the seasonings until it is completely covered. You can leave a small portion until the end of the grill immediately when the most sprinkled to enhance the flavor.

4, and then open the grill, the recommended grill set to dual-zone (half of the grill has carbon, half does not), first on the indirect heat zone (no carbon side), until almost cooked, about 4-6 minutes per side.

5. Place on the direct heat zone, it will only take about 1 minute to give the surface a good color. At this point you can sprinkle with the remaining seasonings from earlier.

Roasted lamb kebabs eat flavorful and delicious, fat but not greasy, is a favorite snack for many people, especially by young people. Now it is almost summer, in the roadside stalls grilled some lamb kebabs, drink two bottles of beer joy common. However, often eat grilled lamb kebab is harmful to the body, eat grilled lamb kebab should be moderate.