Methods of marinating lamb kebabs
To grill lamb kebabs, you need to marinate them first, so the first step is to marinate them, which is an important part of determining their taste. It is important to note that those who are allergic to it and can induce eczema should eat it with caution.
1, the lamb spine meat after washing water, the lamb cut into skewers of the same size. Then put into warm water and soak for 2 hours, the purpose of doing so is to soak the blood, and then let the lamb as much as possible to maintain the moisture to keep the lamb in the barbecue in the meat tender.
2, mutton soaked enough 2 hours after fishing, dry water control, the salt and wine into the meat, fully mixed evenly. Let the lamb fully marinate for 1 hour.
3, marinated lamb kebabs on the stove before the carbon grill need to quickly over warm water to the meat surface salt and wine rinse off, quickly over the water has nothing to do with most of the wine and salt has been marinated into the meat inside the purpose of water is easy to grill carbon grill the surface of the meat of the wine grilled tasteless, to remove the surface of the wine, there is also a reason for the surface of the meat is water, the meat will not be very quickly grilled paste. Meat inside the water if more, inside the meat in the carbon grill will become water vapor, will make the meat tender Le buckle delicious.
Grilled lamb kebab ingredients
Grilled lamb kebabs want to taste good, not only need to marinate lamb kebabs, in the grill also need to make good ingredients.
Lamb loin (hind leg) meat 1 kilogram. Seasonings: 70 grams of sesame oil, 2 grams of pepper, 1 gram of chili powder, 2 grams of salt, 5 grams of monosodium glutamate, 12 grams of soy sauce.
Cooking method:
(1) Wash the lamb, cut into 3 cm square, 0.6 cm thick square. Thread it with a silver skewer (or iron skewer), usually 7 to 8 pieces in a string.
(2) Add monosodium glutamate (2 g) to the soy sauce and mix well. Put chili powder, pepper powder, salt, monosodium glutamate (the rest) together and mix well into pepper salt.
(3) Grill the skewered meat on a flat rack over a light charcoal fire, brushing the seasoned soy sauce evenly over the meat in 2 to 3 batches while grilling and sprinkling evenly with the pepper salt. Grill the meat for 2 to 3 minutes, then turn and grill the other side in the same manner.
(4)When both sides are done, brush with sesame oil and place on a plate with the skewers.
Features: yellow color, bright, tender meat, soft and crispy, taste spicy and mellow, unique special flavor.
Grilled lamb kebabs practice
Grilled lamb kebabs look simple, but really grilled, we still find it difficult, not careful, it is easy to grill scorched.
Raw materials:
500 grams of lean lamb (leg meat is best), 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper, 15 grams of flour, flavor, paprika, a little each.
Practice:
1, the lean lamb remove the sinews, wash the blood, cut into small pieces into a pot.
2, add fine salt, sesame, pepper, cumin, cumin, pepper, flour and flavor in turn, rub and mix well, marinate for more than two hours.
3, will be wrapped in a thick paste-like seasoning of small pieces of lamb, hand-pinching through the bamboo skewer (each string can wear 8 - 10).
4, the lamb kebabs across the rack in the lit, stoked the charcoal grill, while stoking the grill, to be lamb kebabs on both sides of the grill until the oil is cooked (like to eat spicy friends, you can sprinkle a little chili powder).