Yakitori and lamb kebab methods

First of all, use the tender mutton and tail mutton fat to cut the meat into thumb-sized slices about 3 square centimeters, each slice is lean and fat. Then they are mixed with fat and lean, and one by one they are skewered on a special iron chisel, each skewer is about six or seven pieces of meat. Add seasoning to the soy sauce and mix well, and brush the soy sauce on the meat as you roast.

An iron chisel for kebabs, 30 cm long, with a wooden handle at one end. In the past, the skewers used to make skewered meat were made of wooden chisels cut from thin strips of red willow. Now, this primitive wooden drill is not easy to see.

After the meat is dressed, it is thinly and evenly discharged on a trough-shaped tin barbecue oven burning anthracite, which is divided into two layers, with a hole in the middle partition and anthracite as fuel. While roasting with coal fire, fan the stove with a fan, sprinkle with refined salt, chili powder, cumin powder and other condiments, wait for about 3 5 minutes until one side is sauce red, turn the other side in the same way, turn it up and down for a few minutes and then brush it with sesame oil on both sides and eat. You can also soak the skewered meat in the batter prepared with white flour, eggs, seasonings and salt for a while and then roast it, and eat it with roasting, which is tender and delicious, and rich in nutrition.

Same as chicken skewers!

<> addendum: The preparation of lamb skewers is as follows: <>

Method:1Soak the lamb leg in cold water, drain and set aside;

2.Shred half of the onion and set aside;

3.Cut the leg of lamb into small pieces.

4.Add the onion to the leg of lamb and sprinkle with white pepper.

5.Add 1 teaspoon of cumin powder and 1 tablespoon of vegetable oil.

6.Add a small amount of salt and 3 tablespoons of light soy sauce.

7.Marinate for half a day, or overnight.

8.After one night, the lamb is marinated.

9.The bamboo skewers are soaked in water in advance, and the marinated meat is skewered with fat and thin.

10.Drain into a baking net, put a baking tray underneath, and line the baking sheet with tin foil. Preheat the oven to 200 degrees, medium layer, up and down the heat for 15 minutes, take out and sprinkle cumin grains and chili powder, and continue to bake for 5 minutes.

Roast lamb should have special equipment, and when there is no such equipment in the family, you can fry lamb skewers, which taste the same as grilled lamb skewers. Cut 500 grams of net mutton into thin slices for later use, take 25 grams of onions, refined salt, chili powder, cumin powder (if there is no cumin powder, you can use 10 grams of white vinegar and a little pepper instead), chop the onion and mix well with the above seasonings, marinate the cut mutton slices for 1 hour to make them flavorful, and then use a thin bamboo skewer to skewer the meat slices.

When the peanut oil is burned until it is eight ripe, put the lamb skewers into the pot, turn them in time, and fry them until golden brown and ready to eat. If there is no mutton, you can also use pork belly instead, and the taste is also delicious.

Kebabs. Xinjiang's kebabs can be said to be a flavor snack that is popular all over the country and is favored by the masses. Kebabs, known as "kavafu" in Uyghur language, are a traditional snack of the Uyghur people.

The method is to cut the lamb and mutton fat into thin slices, wear the fat and thin on a fine iron chisel, and grill them on a long kebab oven, then sprinkle some spicy noodles, refined salt and cumin powder, and cook in a few minutes. Its color is burnt yellow, oily and bright, the taste is slightly spicy, not greasy or fatty, fresh and tender.

In Xinjiang, there are lamb skewers. Kuqa has a kind of "Mitre Kavav" (a meter long mutton skewer), this kind of giant mutton skewers, eating is enjoyable, eating 2-3 skewers, you can be full.

There are many innovations in the lamb skewers in the hotel, in addition to the general kebabs, there are also bamboo skewers, net oil lamb skewers, and some are fried, and the raw materials are basically the same. Some people mix the lamb slices with egg white and starch before grilling, so that the grilled lamb skewers are more tender.

The above content reference: Encyclopedia - lamb skewers.

Ingredients: lamb (fat and lean meat), onion, paprika, cumin powder, salt, oil Steps: 1

Cut the lamb into small pieces and the onion into small pieces for later use. 2.In a large bowl, add salt, paprika, cumin powder and oil and stir well.

3.Put the chopped lamb into a bowl, spread the seasoning evenly on the lamb by hand, and marinate for 15-20 minutes. 4.

Thread the marinated lamb pieces on the kebabs, placing 3-4 pieces of lamb and onion on each skewer. 5.Brush a baking sheet with a layer of oil, place the skewers on the baking sheet, place in the preheated oven, and bake for 15-20 minutes, during which time you need to turn the mold once until the lamb is cooked through and the surface is golden brown.

1.The meat quality of lamb skewers should be fat.

1. In the selection of meat, you must choose lamb hind leg meat to remove tendon and lean meat + fat, pure lean lamb skewers are soulless, fat is not greasy at all, and it is very fragrant!

2. When cutting meat, it must not be too small, you can refer to Figure 2, but the authentic general this tung core is cut to the square, and the cut is too small to affect the taste during the roasting process, and it is not too big, and it is easy to roast old.

3. On the question of whether it needs to be marinated, most authentic Xinjiang barbecue meat does not need to be marinated, because the meat is super delicious and not at all, and the meat in Xinjiang is so tender that you only need to sprinkle a little salt to get a full sense of happiness! However, due to different regions and different taste preferences of each person, it can also be pickled.

Pickling method: the first type: onion chicken sen digging egg whites, taking 2kg mutton as an example, you need 5 egg whites, an onion, chop the onion into pieces or cut along the texture, cover with plastic wrap and marinate overnight or more than 6 hours The taste is the best.

The second type (suitable for meat with sandalwood flavor): Take 1kg of mutton as an example, you need to prepare 15g of salt, 10g of five-spice powder, and put chili powder according to your taste, after the meat is cut into small pieces, add seasonings and knead evenly to marinate for 2 hours.

4. You don't need to brush any oil when you cut the wheel when you grill meat! Sprinkle salt when the meat is cooked to 5 minutes, and both sides need to be sprinkled Then take out the cumin powder and sprinkle the chili noodles, and you can take some meat skewers with your left hand and right hand and press them back and forth. When the meat feels like it's almost tested, sprinkle cumin powder and chili noodles, and press it cross-pressing, and you can eat meat happily!

5. Remember not to use a burning stove to grill meat, and be sure to burn anthracite that does not burn.

【Ingredients】A piece of lamb hind leg meat.

Excipients] 1 round onion.

Seasoning] 2 spoons of cumin grains, 1 spoonful of cumin powder, 1 spoonful of chili powder, 1 spoonful of white sesame seeds, 3 spoons of milk, appropriate amount of salt.

Cooking steps: Prepare the ingredients: try to choose the hind leg meat, front leg meat or meat near the lamb chops, the meat in these positions is tender and fragrant, suitable for barbecue, but the barbecue needs some fatter parts to roast out the oil to be delicious, three pieces of lean meat and one fatty meat is the best, although the meat quality I used this time is very good, but it is too lean, and it will be a little firewood when grilled.

Prepare a plate of cumin grains, a plate of cumin powder, a plate of white sesame seeds, a plate of chili peppers, and very importantly, an onion.

The first step is to marinate the lamb with onions, the lamb is cut into large cubes, not too small, why the lamb skewers grilled in many places are not delicious, in fact, it has to do with the size of the meat pieces, it is too small and easy to bake and dry and not delicious. To fully squeeze out the juice in the onion, I use a stone scoop method, scoop the chopped onion a few times and pour it into the mutton, stir evenly and marinate for 20 minutes.

Note: Many people cut the mutton flat or long, which is not conducive to barbecue, although it is easy to cook, but the outside is charred and the inside is tender, the roast is dry, and the good mutton is wasted. Onion pickling is also a common method in the Northwest.

The second step is to add seasoning, after the meat is marinated, add two spoons of cumin grains, one spoonful of cumin powder, one spoonful of white sesame seeds, three spoons of milk, an appropriate amount of salt and an appropriate amount of chili powder, stir well, and let stand for 5 minutes.

The third step is grilling, the family conditions are limited by the oven, the marinated meat skewers are of course best grilled on charcoal, but at home can only use the oven every day, the oven is preheated at 200 degrees for 3 minutes, put the meat skewers into the baking tray and bake for 10 minutes, pay attention to the middle of the turn, and the tin foil under the baking tray. I like to use an iron drill to speed up the baking time and cook both inside and out.

How to grill lamb kebabs.

Lamb skewers are very suitable for grilling, first we need to prepare 500 grams of lean lamb, 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper powder, and 15 grams of flour. We need to remove the fascia of lean mutton, then wash the blood in it, cut it into small pieces and put it in a basin, and then add refined salt, sesame seeds, pepper, cumin, cumin, pepper powder, flour and monosodium glutamate, knead and mix well, and then need to marinate for 2 hours. After that, we pinch the mutton wrapped in seasonings and put it on a bamboo skewer by hand, and then we put the lamb skewers on a lit and stirred charcoal grill, and need to roast them while fanning them, and when the lamb skewers are grilled on both sides until the oil comes out, they are cooked.

How to marinate kebabs.

If you want to eat delicious kebabs, you need to marinate the kebabs, first you need to prepare 500 grams of lean mutton, 15 grams of refined salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper powder, 15 grams of flour, and a little chili powder. We remove the fascia of the lean lamb, wash the blood, then cut it into small pieces and put it in a basin, and then add refined salt, sesame seeds, pepper, cumin, cumin, pepper powder, flour. After that, knead and mix well, and marinate for more than two hours.

We put the marinated small pieces of lamb on bamboo skewers. After that, the lamb skewers are grilled horizontally over the fire.

When making kebabs, we need to marinate well, first of all, we need to prepare fresh mutton, which will have a lingering smell, and it is very difficult to accept, in fact, the mutton itself will have a unique smell, and it contains a lot of fat, which also contains very rich carbonate components, so after removing this layer of fat, the smell of mutton can also be eliminated, and then we marinate the lamb skewers.

Therefore, when marinating the kebabs, you need to put 10 grams of licorice in it, and you also need to put an appropriate amount of cooking wine and ginger to cook together, and then you can remove the smell of the kebabs, and at the same time, you can also maintain the unique taste of the kebabs. We can choose to use various materials such as tea, hawthorn, garlic, red dates, pepper water, orange peel, etc., which can remove the smell of mutton, which can also be cooked with mutton, which can help us to solve the smell of the kebabs, and also make the taste more delicious, and can make the kebabs taste better.

After buying the mutton, cut it all into small pieces and put it in a bowl.

2. After the mutton is cut, the lamb is marinated. Prepare an onion, shredded and lamb and put it in a bowl inside.

Then add an appropriate amount of salt and a small amount of water to the bowl and mix well, stir the mutton evenly and let it stand for about half an hour.

Remember that the seasoning here of roast lamb only needs to be marinated with some onions and salt, and there is no need to add other ingredients at all. A small amount of water was added to the marinade just now, mainly to allow the onion and salt to fully penetrate into the meat, only to let the mutton fully absorb the water, the grilled lamb skewers will be tender and more delicious.

3. The third step is to prepare some bamboo skewers when roasting mutton and clean the bamboo skewers. Then soak it in water to prevent the skewers from being grilled for a while.

4. After the mutton is marinated, all the mutton is skewered with bamboo skewers one by one. Pay attention to the combination of fat and lean meat on each skewer.

5. Next, it's time to start kebabs. This time, we don't use the barbecue grill, it's not safe, and the smoke from the barbecue at home is not much. Let's use the oven at home to bake, and we don't have to worry about the safety of oil smoke with the oven, and we can eat more at ease.

The upper and lower temperature of the oven is set to 200 degrees and the time is set to 20 minutes. You can treat this according to the actual situation, the lamb pieces on my string are relatively large, so the setup time is relatively long.

After 20 minutes of grilling, take out the lamb skewers, brush them with a layer of oil evenly on both sides, and sprinkle them evenly with red pepper flakes and cumin powder. Continue to bake in the oven for about 3 minutes.

Isn't it just buying the kind that has already been skewered to ask questions?

Pack by pack.

Question: Good ham sausage, those are the same that.

Right. Finally, you can sprinkle with your favorite, such as chopped green onions, white sesame seeds, and then adjust the flavor.

Wear the mutton, light the charcoal fire, set up the stove, roast on the fire, add seasonings when half-cooked, have special barbecue materials, turn over on both sides, and the meat will all change color and oil.

Today, I learned that the original kebab is so simple, teach you pickling skills, and it is better than buying.

The marinated lamb skewers are good, fry them in an oil pan for 20 seconds, take them out, put them on a charcoal basin and roast, add some cumin and salt.

Kebabs are very simple, you can put the lamb on skewers, then burn the charcoal out with charcoal and put it in the oven, and then put the lamb skewers on top to grill.