Charcoal grilled skewers recipe

The grilled lamb skewers we usually eat outside are charcoal grilled lamb. Charcoal grilled lamb is smoked, so the taste of the lamb skewers will be better and more fragrant than smokeless grilled skewers. Of course, when grilling lamb skewers, you also need to learn some skills, such as adding seasonings while frying, such as sesame, sesame, chili powder, etc. The recipes for charcoal grilled lamb skewers are basically these. Very popular in the summer.

Charcoal grilled skewers recipe

Ingredients: 10 pounds of meat, two to three spoons of tenderizer powder, and one and a half onions. Cut into wide strips. If you add too much, it will be spicy. One is also enough. My master said to guard against two. The result is very spicy. Now I put about one

soy sauce. It can’t be dark soy sauce. Just whole bean soy sauce. About 4 spoons

2~3 spoons of cooking wine (I think Sanhua wine is better)

A little MSG

No salt

Not many people know that there is pepper powder in baking ingredients. Eight points. Ground cumin. Cinnamon powder (very little) sesame powder. Peanut serving. The master didn't tell me how much self-igniting powder to put. It's for barbecue.

Generally, add oil twice. In fact, the taste is best when it is cooked four times. Get angry again. Add salt and MSG once (the salt is on one side. Add MSG on both sides. The more the better! Then add the first side material when it is 60% cooked. Put less.

Shake the oil. 8 When it is mature, add the second feeding. This is how it tastes. Because the ingredients are put in when 60% of them are cooked. Already tasty. But it's already burnt, so I'll play it again. Tastes better! This is generally not done anymore. It’s troublesome and wasteful!

Method 2

1. Chop the onion into shreds, add appropriate amounts of water, white wine and salt, and soak the mutton for a few hours.

2. Take out the mutton, drain the water, remove the fascia, and cut the mutton into thumb-sized square pieces. It is best if each piece has both lean and fat.

3. Put the cut meat into a container, add a little tenderizer, cumin powder, chili powder, pepper powder, fennel, soy sauce, vegetable oil and salt and marinate for 15 minutes.

4. Thread the marinated mutton into skewers.

5. Put it in the oven preheated to 200 degrees, with upper and lower heat. Bake for about 10 minutes, turn over, brush with oil, sprinkle with chili powder, pepper powder, and cumin powder, and continue baking for about 5 minutes until the meat is cooked.