How many ways are there to kebab? Be detailed

How to grill the skewers:

Spare - 1 The lamb should not be too lean, and there must be a little fat on each skewer.

2 The pieces of meat should not be too small, otherwise they will be easy to roast dry.

3 Try to cut the pieces of meat into cubes as much as possible - about 2x2x2 cm.

Condiments: salt, chili flakes, cumin (granules or minced are fine);

Preparation: Cut the lamb into pieces of the right size, put them in a basin, and (secret ingredient):

1 Cut an onion into small pieces;

2 Pour in milk (1:2 ratio of milk to meat);

3 Mix well;

4 Cover with plastic wrap and put in the refrigerator for 20-30 minutes (the color of the meat will change if it is too long);

5 5 6 pieces of meat on a skewer, too long to eat.

Roasting process: The taste of roasting with an open flame or iron plate is different, and the open flame can bake the burnt flavor of cumin and chili.

1 Arrange the lamb skewers on the oven, next to each other, and sprinkle with salt, pepper flakes, cumin evenly (sprinkle salt first, otherwise you won't be able to see how much salt has been sprinkled!). ）。

2 Don't rush to turn it over, pull out one of the strings and look at it, if it's browned and shiny, you can turn it over.

3 Turn the grilled side up as much as possible (four or five skewers, and rotate your wrist 180 degrees in the air!). ）。

4 Then sprinkle evenly with salt, chili flakes, cumin.

5 When browned and shiny, break up the meat skewers, rub them against each other and gently knock them to remove the burnt peppers and cumin.

6 (saliva) It's flowing, it's good! Well, just eat it!

How to eat: Be sure to eat it hot! When it's still squeaky and bubbling with small oil bubbles, you have to put your mouth down! Use your teeth! Eat sideways!

Tips: Foods are smoked, grilled or cokered to produce a chemical called phenylpropyl(a)pyrene, which can cause stomach cancer. The amount of kebabs consumed should be properly controlled. Burnt lamb kebabs should never be eaten.

When grilling lamb skewers, add some green onions, ginger, cumin and other ingredients to remove the smell.

1. When grilling lamb skewers, cut the lamb into 2-3cm squares, not too big and not too small. To marinate the lamb pieces for 30 minutes to 1 hour in advance.

2. When marinating, you should put some salt, soy sauce, chives, ginger, five-spice powder, spicy powder and other vegetable seasonings, and most importantly, put some starch.

3. It is best to grill it over charcoal, and when grilling lamb skewers, turn all sides in time so that each side is cooked and grilled thoroughly.

4. Apply some oil on the surface, and the mutton skewers are generally oiled with some cooking oil with a brush, and all four sides should be coated evenly.

5. Finally, the lamb skewers are bubbling with oil, exuding an attractive fragrance, and then apply some spicy powder.

1. First of all, we have to prepare the barbecue grill and charcoal, here is a point, if you don't know how to light charcoal, it is best to use charcoal.

2. Machine-made charcoal is very difficult to ignite, this is the truth, although charcoal is not as resistant to burning as machine-made charcoal, but going out to barbecue is to be happy, and it doesn't use much charcoal, that is, it is slightly more than machine-made charcoal.

3. The second point is to prepare mutton skewers, mutton skewers, if you want to eat lean meat, all lean meat can be, if you want to eat fat, you can add two pieces of fat meat.

4. The third point is to prepare barbecue sprinkles and barbecue sauce, now there are special barbecue sauces, of course, you can also use hot sauce instead.

5. Brush some oil on the skewers, household salad oil or vegetable oil can be, after brushing the oil, we can sprinkle socks and barbecue material on it.

6. After preparation, just grill on the barbecue stove and it's done, it's very simple, there are not so many messy steps, simple is delicious.

Kebab preparation:400 grams of fresh mutton, 100 grams of mutton fat, an onion, an appropriate amount of salt, 5 grams of cumin powder, 5 grams of chili powder.

1. Remove the tendons of the lamb leg meat and cut it into mahjong-sized pieces, and cut the mutton fat into pieces.

2. Shred the white onion.

3. Put the lamb pieces in a large bowl, add the onion shredded salt, and a little water.

4. Mix well.

5. Cover with plastic wrap and marinate for 2-3 hours.

6. Wash the bamboo skewers, put the marinated meat pieces, and string two pieces of lean meat first.

7. String a piece of fat in the middle.

8. Skewer two more pieces of lean meat.

9. Preheat the oven at 250°C for 5 minutes, add a barbecue rack, put it on the middle and upper layer, and put a baking tray below. After roasting for about 4 minutes, you can see that the color of the lamb changes from dark to white.

10. Turn over and continue to bake until the other side changes color.

11. Take out the lamb skewers, sprinkle cumin powder and chili powder on both sides with a little salt, and bake for about 3 minutes before eating.

Hello, 1.Cut the lamb into small, thick slices; 2.Finely chop the shallots (onions); Refers to the age of 3

Then mix the lamb slices and green onions together and marinate for about half an hour; 4.Then use a chain comma to skewer the lamb slices into 15 skewers; 5.Burn the special iron trough and charcoal burning shed, put the meat skewers on top of the iron trough, sprinkle with salt, chili powder and cumin powder, and bake for about 5 minutes; 6.

Roll over and sprinkle with salt, paprika and cumin powder and continue to bake for about 5 minutes until cooked.

The way to make barbecue lamb skewers is like sail sliding down:

Ingredients: lamb tenderloin, sesame oil, Sichuan pepper powder, chili powder, salt, monosodium glutamate, soy sauce.

Steps: 1. After washing the mutton, cut it into 3 cm square and 0.6 cm thick squares and wear it, generally 7 to 8 pieces in a string; Bump into each other.

2. Add monosodium glutamate to soy sauce and stir well;

3. Put the chili powder, Sichuan pepper powder, salt and monosodium glutamate together and mix well to make pepper and salt;

4. Grill the meat skewers on a microcharcoal fire, and evenly divide the prepared soy sauce into 2 to 3 times while grilling and evenly sprinkle with salt and pepper;

5. Bake for 2 to 3 minutes, when the meat is sauce yellow, turn over the sedan residue and bake the other side in the same way;

Ingredients: fresh mutton, onion, cumin seeds, five-spice powder, chili flakes, peppercorn noodles, sugar, soy sauce, salt.

Steps: 1 Mutton remove the white tendons Cut into pieces with a thickness of 1cm and a length of about 3-4cm, preferably fat and thin meat pieces This is more fragrant, if you are really worried about the oil, you can remove the fat meat first;

2. Cut the onion into minced pieces and put them into the mutton pieces, add a teaspoon of five-spice powder, a teaspoon of cumin seeds, a spoonful of soy sauce, a spoonful of sugar, an appropriate amount of chili noodles, Sichuan pepper noodles, and salt and mix well;

3. Cover the mixed mutton with plastic wrap and put it in the refrigerator, marinate it overnight for the best taste, take it out halfway and stir it several times;

4. Brush the bamboo skewers with a layer of cooking oil in advance, shake off the seasoning on the surface of the marinated mutton, carefully wear them on the skewers, and pay attention to the collocation of fatty meat;

5. The mutton can be roasted in the oven, or it can be placed on the grill or electric stove at home, as long as it is heated over an open flame;

6. Pay attention to turning over after one side changes color, no need to add other seasonings halfway, and bake until the mutton pieces become smaller and the surface is no longer watery.

First marinate it with salt, thread it on skewers, bake it directly, add cumin powder and chili powder when it is 8 ripe, and it's okay.

How do you cook barbecue lamb kebabs? Add starch, egg white, salt, cumin, powder, chili powder, onion, ginger, vinegar, cooking oil to the lamb, marinate for three hours, and bake it on skewers.

First of all, let's understand what ingredients are needed for lamb skewers: lamb loin (hind leg) meat. Seasoning: sesame oil, Sichuan pepper powder, chili powder, salt, monosodium glutamate, soy sauce.

The materials are ready, and next, Wangjing Xiaoxiao will share how to do it.

1) After washing the mutton, cut it into 3 cm square and cm thick squares and wear it, usually 7 8 pieces in a string.

2. Add monosodium glutamate to soy sauce and stir well; Put the chili powder, Sichuan pepper powder, salt, and monosodium glutamate together and mix well into pepper and salt;

3) Grill the meat skewers on a charcoal fire, and while grilling, evenly divide the soy sauce and brush it on the meat in 2 or 3 times and sprinkle with salt and pepper evenly. Bake for 2 3 minutes, and when the meat is sauce brown, turn over and bake the other side in the same way.

4) After baking on both sides, brush them with sesame oil and put them on a plate together with the skewers;

Features: The color of the sauce is bright with butter, the meat is tender and soft, the taste is spicy and mellow, and the unique flavor is unique. After the shredded green onions are tender, spread out the meat and green onions, and continue to turn the coriander segments.

When the meat is roasted white (the meat is purplish red), serve on a plate. It can be eaten with pancakes, pancakes, sweet garlic or tender cucumbers.

Finally, let's take a look at the characteristics of mutton skewers: the selection of fine and tender, special grilling, complete seasonings and flavors, mellow meat and beautiful color.

500 grams of lamb, one onion, two eggs, salt, cumin powder, chili flakes.

How to make:1Cut the lamb into rectangular slices (about centimeters thick, about 3 centimeters wide and long) or cut into small pieces (iron skewers and bamboo skewers for easy skewering), put them in a container and set aside.

2.Chop the onion on top of the chopped lamb, add a pinch of salt and beat two eggs into it, mix well and marinate for about 20 minutes.

3.Wear the marinated mutton on the skewer (Xinjiang uses iron skewers and bamboo skewers in the mainland), and the mutton should be fat and thin evenly matched. Each skewer wears about five pieces of mutton, and the head of the skewer is set aside about two centimeters for subsequent operations.

4.Put the worn lamb skewers on the grill in turn (be sure to lay them flat) and grill them over high heat (if you use a charcoal grill, you need to stir them up while grilling, so you must turn them frequently to avoid baking paste). First, sprinkle the chili noodles evenly on the lamb skewers (during the roasting process, the chili noodles will absorb part of the roasted fat and reduce the fat dripping into the charcoal fire).

Roast until six ripe, sprinkle an appropriate amount of salt evenly (let the salt go when marinating the lamb). After it is completely baked, sprinkle cumin powder evenly and bake it a few times (cumin will soon lose its fragrance under the action of high temperature, and it is not easy to bake it for too long after putting it in).