Raw material formula 500g lean mutton salt 1 5g pepper 5 g sesame 50g fennel 3 g cumin 5 g pepper powder 5 g chopped green onion 25g egg1flour15g seasoning (Chili powder) a little.

Production method 1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add refined salt, sesame, pepper, cumin, fennel, onion, pepper powder, egg (powder), flour and monosodium glutamate, knead well and marinate for 2 hours.

2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~ 10 pieces).

3. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until the oil comes out (sprinkle a little Chili powder if you like spicy food).

4. Manufacture of charcoal stove: cut off the barrel of the old iron cylinder, leaving about 20 cm at the bottom of the cylinder, and put charcoal in it.

Kebab is the most famous ethnic snack in Turpan. Few Chinese and foreign guests who come to Turpan do not eat mutton kebabs.

The kebab is made by moxibustion in a special barbecue iron trough. The iron trough is divided into two layers, the middle partition is porous, and the fuel is anthracite. An iron drill for kebabs, 30 cm long, with a wooden handle at one end. When making, first cut the mutton into thin slices with a square of 3 cm, then put the iron solder in turn, and then put it on the barbecue trough. While roasting with coal fire, sprinkle salt, Chili powder, cumin powder and other seasonings on the mutton, and roast it for about 3-5 minutes on the other side, and you can eat it in a few minutes. Peisi Chen and Zhu Shimao's sketch "Mutton kebabs" made Turpan's flavor snacks famous all over the country.