Xinjiang lamb kebabs are very famous, so Xinjiang lamb kebabs hanging paste should be how to do better?

The Xinjiang lamb kebab hanging paste selection of materials is relatively fine, take the hind leg of the sheep to remove the fat meat to stay lean meat, cut into a diamond shape, mixed into the appropriate amount of sheep tail oil marinade to be used. First cleaned lamb cut into pieces, the use of eggs, turmeric, onions, salt, pepper, cumin, flour into a paste, evenly smeared on the meat to hang the paste marinade, or with seasonings and ingredients for marinade. Then grill it.

Cut lamb nabe, to 2500 grams of lamb as a unit, add 250 grams of water, 50 grams of flour (in the summer, then do not add), 35 grams of refined salt, 2 eggs and salad oil 60 ml, cumin powder, chili powder, a number of mixing and let stand for more than 30 minutes, and then the raw material will be threaded on the iron stick. This can be prepared before going out to grill meat, hanging paste purpose: grilled meat out of the outside of the burnt inside tender , lean meat is not too firewood, fat meat is not too greasy.

Xinjiang lamb kebab recipe

Xinjiang lamb kebab many people love to eat, then Xinjiang lamb kebab recipe which?

The leg of lamb to remove the tendons and cut mahjong-sized pieces, sheep fat cut into pieces , white onion shredded, put the lamb pieces in a large bowl, add shredded onion salt and a little water, mix well, covered with plastic wrap marinated for 2-3 hours to taste. Wash the bamboo skewer or use an iron skewer, put the lamb cubes, first skewer two pieces of lean meat, skewer a piece of fat in the middle, and then skewer two pieces of lean meat, a skewer of 5 pieces of lamb, put on the grill.

Preheat the oven at 250° for 5 minutes, add the rack and place it on the upper middle shelf with a baking sheet underneath. Grill the lamb for 4 minutes or until the color changes from dark to white, then turn and continue to grill until the other side is browned. Take out the lamb skewers, sprinkle both sides with cumin and chili powder and a pinch of salt, and grill for 2 minutes more. Note that chili powder to use the coarse kind, grilled at a high enough temperature, never small fire slowly grilled, so that the water is lost.