Roast lamb is a dish of West and Central Asia. It is called "Kawafu" in Uyghur language, which is a traditional snack of Uyghur people, and is also made by Uyghur people to entertain guests from afar. The following is my collection of kebab marinade, welcome to read and collect.

Method I

1, first cut the lamb into size thickness, fat and thin moderate . Meat slices placed in the basin, salt, chicken essence, black pepper, onion, ginger and garlic powder, shredded onion, minced apple, honey, old soy sauce, wine, white vinegar, eggs, peel, cumin powder, five spice powder drowned a night on the good! I personally think adding pear juice tastes better.

2. Buy fresh lamb from the supermarket, bamboo skewers (optional: iron), seasonings: cumin, chili powder, salt, ketchup, etc. (according to their own tastes) Marinate the lamb skewers and minced onions for half an hour before grilling. With eggs, monosodium glutamate, chili oil, pepper oil, sugar, soy sauce, sesame oil, etc. Mix well simmer on, about over 30 minutes or so.

3, 5 kilograms of fresh meat should be added to the amount of spices: recipe 1: fresh frontier lamb kebabs material (produced in Wuhan) 1. 5 packages, monosodium glutamate (freshness in 99%, the following all with this freshness) 70-90 grams, 36 grams of refined salt, Special Fresh No. 1 1 packet (produced in Wuhan), ginger, green onions (chopped fine) 40 grams each, 7 grams of sugar, 25 grams of meat floss powder, sweet potato starch 250 grams.

4, the first salt first kneaded through plus pepper and lemon juice marinade overnight after pouring into the garlic paste barbecue sauce appropriate amount of mixing slightly marinated for half an hour and then can be used to barbecue!

Method 2

Wash the lamb spine meat in water and cut the lamb into skewers of the same size. Then put it into warm water and soak it for 2 hours, the purpose of doing so is to soak away the blood, and then let the lamb as much as possible to keep the water to keep the lamb in the barbecue in the meat tender.

After soaking the lamb for 2 hours, fish it out, control the water, pour the salt and wine into the meat, mix well. Let the lamb marinate well for 1 hour.

Marinated lamb kebabs on the stove before carbon grilling need to quickly over warm water to the meat surface salt and wine rinse off, quickly over the water does not matter, most of the wine and salt has been marinated into the meat inside, over the water is the purpose of the carbon grill easy to meat surface wine grilled flavor, to remove the surface of the wine, and there is a reason that the surface of the meat is water, meat will not be very quickly grilled paste. If there is more water inside the meat, the meat inside will turn into water vapor when carbon grilled, which will make the meat tender and delicious.

Method 3

1, remove the sinews of lean lamb, wash the blood, cut into small pieces into the basin.

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 stick (each string can wear 8 - 10).

4, the lamb skewers across the rack in the lit, stoked charcoal grill, while stoked grilled, to be lamb skewers on both sides of the grill until the oil is cooked (like to eat spicy friends, you can sprinkle a little chili powder).