How to make grilled lamb kebabs and seasoning

Grilled lamb skewers are a local snack from Xinjiang that has spread to other parts of the country. In summer, we can see kebab vendors everywhere. If you want to make grilled lamb skewers with delicious meat and salty and spicy taste, the requirements for the seasoning ratio are very strict. Good seasoning combined with good cooking can make delicious grilled lamb skewers. Today we will introduce the cooking method and seasoning of grilled lamb skewers.

Roasting lamb requires special equipment. If you don't have such equipment at home, you can deep-fry the lamb skewers, which taste the same as roasted ones. The method is to cut 500 grams of clean mutton into thin slices for later use, take another 25 grams of onion, a little salt, chili powder, and cumin powder (if there is no cumin powder, 10 grams of white vinegar and a little pepper powder can be used instead), chop the onion and mix it with the above seasonings, marinate the sliced ​​mutton for 1 hour to make it taste good, and then skewer the meat slices with thin bamboo sticks.

When the peanut oil is heated to 80% cooked, put the lamb skewers into the pan, turn them in time, and fry until golden brown before eating.

If there is no mutton, you can use pork belly instead, which also tastes delicious.

Pickling

For one pound of mutton, add 15 grams of salt, a little dark soy sauce, 10 grams of MSG, and 5 grams of tenderizer; 4-5 slices of green onion and ginger (ginger powder is also OK), add an egg and a little water, mix well, marinate for an hour and then skewer them.

Xinjiang grilled lamb kebabs

Raw materials: 500 grams of lean mutton, 15 grams of fine salt, 5 grams of pepper, 50 grams of sesame, 3 grams of fennel, 5 grams of cumin, 5 grams of pepper powder, 15 grams of flour and a little seasoning (chili powder).

Preparation method

1.

Remove the fascia from the lean mutton, clean the blood, cut into small pieces and put into a bowl, add salt, sesame, pepper, cumin, fennel, pepper powder, flour and MSG, knead and mix well.

Marinate for 2 hours.

2. Flatten the small pieces of mutton coated with thick seasoning paste with your hands and put them on bamboo skewers (8 to 10 pieces can be put on each skewer). 3. Place the lamb skewers horizontally on the lit and fanned charcoal grill, and grill while fanning them. The lamb skewers are cooked when oil comes out from both sides (if you like spicy food, you can sprinkle some chili powder on them).

Lamb kebab recipe: lamb, onion, milk, egg white, cumin seeds, chili powder, cooking wine, a small amount of salt, salad oil, five-spice powder, sugar, MSG, chicken essence, baking soda, dry starch. Supplement: add some shrimp oil if possible.

The main ingredient of grilled lamb kebabs is lamb, and the condiments are salt, cumin and dried chili powder. Wheat flour, onions, etc. The best mutton is from one or two year old castrated sheep, and the best is lamb of the year. First, cut the mutton into slices of moderate thickness and fatness and place them in a bowl. Mix them with salt and chopped onions and marinate for 20 minutes or half an hour. Then skewer them on a special cast iron skewer. For tenderness, you can also coat them with eggs or flour and roast them. When the mutton skewers are 70% cooked, sprinkle them with appropriate amount of cumin and dried chili powder. The grilled lamb skewers should be crispy on the outside, tender on the inside, salty and spicy, and have a strong cumin flavor. Such lamb skewers are eaten while hot, which is full of flavor, appetizing and refreshing. Especially in the coldest days of winter, guests can sit in front of the barbecue, warm themselves with the blazing fire, eat the spicy and fragrant lamb skewers to warm themselves up and satisfy their appetite, and have a few glasses of fine wine. It is really fun and unique.