What are the recipes for marinating mutton skewers?

Many people have eaten lamb skewers. Compared with ordinary meat skewers, the taste of lamb skewers is quite special. In fact, making your own lamb skewers at home is also safer. When making homemade lamb skewers, you must know the marinating recipe so as not to affect the taste, and also pay attention to cleaning.

1. Clean the mutton and cut it into small pieces, about 3 cm long and 2 cm wide. Don't cut the pieces too big, or the lamb skewers will not cook well. Then put the lamb skewers into a larger bowl, add the eggs (whole raw) and appropriate amounts of cooking wine, starch and soy sauce and mix well. After the mutton skewers are colored and mixed evenly, add appropriate amount of five-spice noodles, salt, chicken essence and cumin noodles and mix well. Finally, drizzle a few drops of sesame oil and set aside to marinate for 30-50 minutes.

2. Wash the lamb spine with water and cut the lamb into skewers of the same size. Then soak it in warm water for 2 hours. The purpose of this is to remove the blood and allow the mutton to retain moisture as much as possible to keep the meat tender during grilling. After soaking the mutton for 2 hours, take it out, drain the water, pour salt and cooking wine into the meat and mix well. Allow the lamb to marinate fully for 1 hour. The marinated mutton skewers need to be quickly rinsed with warm water before being put on the stove to wash away the salt and cooking wine on the surface of the meat. It’s okay to rinse it quickly because most of the cooking wine and salt have been marinated into the meat. The purpose of rinsing it with water is to prevent the cooking wine on the surface of the meat from changing its taste during charcoal grilling. Another reason to remove the cooking wine on the surface is that there is moisture on the surface of the meat, so the meat will not be burnt quickly. If there is a lot of moisture in the meat, the meat will turn into steam when grilled, making the meat tender and delicious.

3. Prepare the mutton and wash it. Remove the fascia from the lean mutton, wash away the blood, cut into small pieces and put into a bowl. Cut the green onion into small rings, add to the lamb, add salt, sesame seeds, pepper, cumin, fennel, Sichuan pepper powder, flour and seasoning, knead and mix well, and marinate for more than two hours.