Original mutton skewers, what specifically do you mean?

Lamb kebabs without marinating the lamb? Or just grill the fresh lamb without any seasoning?

Let’s put it this way, I’ve baked both of the above methods.

"Mutton kebabs are barbecue delicacies represented by Xinjiang barbecue. With the development over the years, they have gradually become a popular delicacy, and there is no distinction between low and peak seasons. Mutton kebabs are now the most widely covered in the country. One of the largest delicacies in the area.

I have fallen in love with mutton skewers since I ate them for the first time in 2000. For many years, I would eat them at the barbecue stall with my friends. Mutton skewers (in those years, we in Luoyang only had mutton skewers in the summer).

In 2013, we processed and made a small oven ourselves. My friend Li Ge grew up in Tianshan, Xinjiang. , the barbecue level was great. From then on, every weekend, our friends would get together, buy fresh lamb skewers in the morning, and grill lamb skewers in the afternoon.

Brother Li doesn’t like roasted lamb. Cured meat. In the morning, a lot of the mutton in the vegetable market is freshly slaughtered. When the mutton is delivered to the vegetable market, the meat is still warm. There is no need to "clean" the meat after buying it, just cut it into small pieces and put it on the skewer. I like to buy lamb rib meat. The rib meat is fat and lean, so there is no need to wear lamb tail oil (if it is lamb leg meat, you need to wear lamb tail oil)

My friend Lao Duan has a venue and uses charcoal to light the fire. , after the fire comes up, place the skewers on the oven and grill until both sides are white and oily.

When the mutton is cooked, sprinkle with chili powder. , the mutton skewers sprinkled with chili noodles look the most attractive. After the chili peppers are completely blended with the mutton oil on the surface of the lamb, sprinkle cumin powder. We like to use raw cumin powder. Sprinkle the cumin powder and bake for about 15 seconds. When the cumin powder is roasted and the cumin flavor is released, it is ready. Because the lamb is fresh, you don’t need to add a lot of salt, pepper, and cumin during the roasting process to maintain the freshness of the lamb to the greatest extent.

In the summer of 2018, I went to a colleague’s house for a barbecue. My neighbor’s uncle asked me to grill him some mutton skewers without any seasoning. I heard that he didn’t want any seasoning. I asked, "You don't want any salt?" The uncle said, "No, you don't want anything. Just grill it." After a few minutes, I finished grilling it. I also tasted a bunch of mutton. It was very tender, without any ingredients. There is a hint of saltiness in the aftertaste (mutton itself is slightly salty). It tastes good. From then on, when we grilled lamb, the first lamb skewers were always super plain "mutton skewers" without any seasoning. /p>

I have eaten many mutton skewers in our city of Luoyang, including marinated mutton skewers and unmarinated mutton skewers. I am always afraid that the marinated mutton skewers will not be fresh, so I always prefer them. Or the marinated mutton skewers. If there are any mutton diners who are interested in which piece of meat is cut, I will buy this one immediately.

After eating mutton skewers for so many years, I can conclude that. Here’s some experience: fresh tender mutton is bright in color; fresh tender mutton tastes good after being roasted; fresh tender mutton does not need to be put in a lot of seasonings during the roasting process, and the freshness and aroma of the lamb itself must be maintained to the greatest extent. , tender taste is the best!

I am very happy to answer your question, how to grill the original mutton skewers? Some opinions on this issue, please don’t comment if you don’t like it:

First of all, you need mutton. The mutton produced in Xinjiang is the best. Wash the mutton and cut it into small pieces. Remember to put some mutton fat on it when buying the meat. (, wash and cut the fat. Secondly, prepare the seasonings: cumin powder, refined salt, chili powder - these are the three seasonings for authentic Xinjiang barbecue.

The third is the oven and skewers , Barbeque skewers can be made of flat thin iron bars, usually made of thin steel bars, or bicycle spokes. It is basically impossible to use bamboo or wooden skewers; the oven can be rolled out of tinplate, mainly with a The depth of the U-shaped groove is about 20 cm, and the width is determined by the length of the skewer you make, usually 3/5 of the length of the skewer.

Then start to pierce the meat, flatten the meat and insert it. On the skewers, put two to three pieces of meat on each skewer, and at least one piece of fat must be pierced, otherwise the dried meat will be hard and unpalatable.

Finally, prepare the fuel, which can be anthracite or charcoal. Remember not to Use ordinary fuel coal, anthracite is difficult to ignite, you need to prepare some wood to start the fire and have some patience. The surface of the anthracite needs to burn white and there is no open flame to be effective.

Now that the above is ready, let’s start grilling meat. Put about 10 skewers at a time, sprinkle with salt, cumin, and chili powder in turn. Grill both sides and sprinkle with condiments. You can control the specific taste yourself, and you can eat it when the meat is golden in color and fragrant.

The above is how I grill the original mutton skewers? I have some opinions on this issue, I hope they will be helpful to you and I hope you will adopt them

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