Xinjiang mutton kebabs are snacks with Xinjiang ethnic characteristics. Sauce butter has bright color, tender and crisp meat, mellow taste and unique flavor. According to ancient records, mutton kebabs have a history of 1800 years in China. Use bamboo sticks carefully. There is no special tool for skewering mutton, so we use bamboo sticks, but we should pay attention to the fact that bamboo sticks should be soaked in water in advance to prevent scorching. Don't be too stingy when cutting mutton. Because mutton tends to shrink and shrink when roasted, it should be as big and thick as possible when cut.

Use the grill boldly. In order not to dirty the oven, many people prefer to wrap it in tin foil or use a baking tray. Actually, this is not good. If the smell of meat does not disperse easily, it will be stewed in the meat, and the final taste will be greatly reduced. If you are afraid of polluting the oven, you can stick tin foil on the heating tube at the bottom of the oven, so that you can catch the dripping blood and oil.

If there is any difference between Xinjiang kebabs and mainland kebabs, I think the biggest difference is its seasoning, because the kebabs eaten in Xinjiang have a very strong flavor of cumin powder, and they are blended according to the tastes of local people, so they will have a lot of heavy tastes and will not be as light as ours.

As a national snack in Xinjiang, mutton kebabs with Xinjiang flavor are the best. The mutton in Xinjiang is delicate and has no smell. The kebabs are bright in color, tender and crisp in meat, supplemented by spices such as Chili noodles and cumin. They are spicy and mellow, fresh and delicious, which makes people want to stop.

Xinjiang kebabs are prepared according to local tastes. Large pieces of leg of lamb are fat and thin, which makes people salivate. With the secret Xinjiang spicy powder and cumin powder, mutton is more fragrant. Coupled with the unique barbecue method, Xinjiang mutton skewers are full of color and flavor, while the mutton skewers in ordinary barbecue stalls are just ordinary ingredients, so the taste is worse than Xinjiang mutton skewers.