How to grill lamb kebabs in the oven, how to grill lamb kebabs in the oven

Prepare the ingredients. Cut the lamb into small pieces of consistent size, wrap the skewers in tin foil, and the skewers can better retain the gravy, preheat the oven at 200 degrees and bake for 10 minutes. Remove the tin foil.

Sprinkle with a pinch of chili, salt, cumin. Bake again in the oven for 10 minutes. Bake again in the oven for 10 minutes.

Grill some more vegetables and sausages as a side dish.

How to make an oven kebab, how to grill lamb kebabs in the oven.

Ingredients: 500 grams of mutton, appropriate amount of cumin seasoning.

Excipients: appropriate amount of chili flakes, appropriate amount of bamboo skewers, appropriate amount of oil.

1.Pick the lamb, wash it and freeze it, so that it is easy to cut when it is cut into pieces, and the cumin seasoning is ready 2Cut the mutton into small pieces, the frozen meat is really good to cut, and the cut meat can be quickly thawed by soaking it in water

Put the mutton in a basin, pour in cooking wine, seasonings, a little oil, grasp it with your hands, so that the meat is covered with sauce, and then marinate, marinate for at least 2 hours, so that the meat will be flavorful, if time permits, it is best to marinate the night before and put it in the refrigerator to refrigerate, and bake it the next day.

4.The marinated lamb is threaded with a bamboo skewer.

5.Line the baking tray with tin foil, then place the lamb skewers on top and preheat them in the oven at 180 degrees before placing them in the oven to bake.

6.Bake for about eight minutes, take out the baking sheet, brush the oil with a brush, and then put it in and continue to bake for 7Continue to bake for about ten minutes, take it out again, sprinkle with cumin grains and paprika, and put back in the oven for 8In about 25 minutes, the skewers are ready.

9.Finished product.

Ingredients: 500 grams of lamb shank, half an onion, appropriate amount of barbecue season, appropriate amount of chili powder, appropriate amount of cumin.

Step 1: Prepare the ingredients. 500 grams of lamb shank, half an onion, appropriate amount of barbecue seasoning, appropriate amount of chili powder, appropriate amount of cumin. (It is best to choose a leg of lamb with a little fat, so that it tastes better.) Barbecue ingredients, paprika, cumin are all available in supermarkets. ）

Step 2: Cut the lamb into 2 cm pieces and shred the onion for later use.

Step 3: Put the lamb pieces and shredded onions into a basin, then add 1 tablespoon of salt, 4 tablespoons of light soy sauce and grasp well, then add 1 tablespoon of cooking oil and mix well, finally, cover with plastic wrap and put it in the refrigerator for 5-6 hours. (Whether or not to marinate mutton varies from place to place.)

Usually in places where lamb is slaughtered and eaten, the meat does not need to be salted. And for the chilled meat bought in the supermarket or vegetable market, it is recommended to marinate it and taste it in advance, so that it will be better to grill it. ）

Step 4: After the meat is marinated, thread it with a bamboo skewer and put it on a grilling net. (Before skewering, blanch the bamboo skewers with boiling water.) In addition, when wearing skewers, you should pay attention to the combination of fat and thin, so that the grilled meat is tender and not firewood. ）

Step 5: Preheat the oven at 220 degrees. While preheating the oven, brush the skewers with a thin layer of cooking oil and bake them in the preheated oven for 15 minutes.

When baking, it is best to put a baking tray under the baking net, and then spread a piece of tin foil in the baking sheet, so that the dripping oil will not stain the oven, and the baking sheet is easy to wash. ）

Step 7: Bake in the oven again for 5 minutes.

Step 8: Once the lamb is kebabs, let's go. (If you don't have an oven, you can try it with an electric baking pan.) ）

There are many ways to use an electric oven to grill lamb kebabs, you can buy the skewers directly, or you can buy fresh lamb. Relatively speaking, it is more convenient to use lamb skewers that are skewered directly.

1. Take the fresh lamb and clean it, then cut it into 2cm pieces.

2. Put the cut meat pieces in a bowl, and then add salt, chili, cumin powder and other seasonings, of course, you can also choose the special mutton skewer seasoning on the market, the taste is more authentic. After adding the seasoning, marinate for 30-60 minutes.

3. When the marinating time is up, you can skewer it with salt and bamboo skewers, and the best way to skewer it is fat and thin, so that the oil baked out of the roasting will be stained on the adjacent meat pieces when grilling, and it will also make the whole skewer of meat fragrant.

4. Put the skewers into the grilling net or baking tray of the electric oven and close the oven door.

5. Adjust the temperature of the oven, select the upper and lower tube heating mode, the temperature is 180°, and after about 10 minutes, the lamb skewers can be baked. It is important to note here that there is a process of oven heating, and it is best to preheat the oven before baking.

1. Cut the lamb into small rectangular strips and put them in a container, add a little fine salt to the onion, mix well and marinate for 1 hour. Put the mutton fat in the pot to make the mutton fat and set aside. Thread the marinated pieces of lamb along the length with a bamboo skewer to form a lamb skewer.

2. Set the oven temperature at 200 °C and preheat it for 10 minutes (depending on the oven power).

3. Place the lamb skewers on a baking sheet and place in the oven.

4. After 10 minutes of grilling, take out the lamb skewers and carefully brush the lamb fat on the lamb pieces with a brush. Flip the lamb skewers and sprinkle with cumin powder and salt. Sprinkle with paprika and bake in the oven for 10 minutes.

1. Mix the lamb and onion and marinate for a period of time to reduce the smell.

2. During the roasting process, some oil should be smeared on the surface of the meat pieces to prevent the meat pieces from drying out.

Ingredients: 1000g of mutton, cumin powder, cumin grains, chili powder, chili pepper grains, black pepper powder, black pepper grains, appropriate amount of salt, appropriate amount of light soy sauce, a little cooking wine, appropriate amount of cooking oil, appropriate amount of water.

Method: Cut the lamb into thumb-sized pieces.

Put the cut mutton into a basin, add an appropriate amount of salt, cumin powder, chili powder, black pepper, water, light soy sauce, and a little cooking wine, and marinate it with your hands. I usually cover plastic wrap and put it in the refrigerator to marinate for 6-8 hours.

Clean the bamboo skewers and skewer the lamb into skewers.

Preheat the oven at 215 degrees for 10 minutes. Cover the baking tray with tin foil (the tin foil cutting baking tray is twice as large, half spread and half covered), and the lamb skewers are evenly placed on both sides and covered with tin foil.

Place the baking tray in the middle of the oven, bake at 215 degrees for 20 minutes, remove the baking tray and uncover the foil and continue to bake for 5-10 minutes.

Place the grilled lamb skewers on a plate, sprinkle cumin, chili pepper and black peppercorns evenly and serve.

Here's how to grill lamb kebabs in the oven:

Ingredients: lamb, salt, cumin powder, paprika, chopped onion, chopped ginger, pepper, a pinch of sugar, peanut oil, an egg.

1. Wash and dice the lamb, as much as the size of your thumb.

2. Add salt, cumin powder, chili powder, chopped onion, chopped ginger, a little pepper (don't put black pepper, it will dominate the taste), a little sugar, peanut oil, an egg, put on gloves and mix all the seasonings with the mutton. Marinate for more than two hours, refrigerate and marinate overnight for better flavor.

3. Wash the bamboo skewers in advance and soak them in water for more than two hours.

4. Brush the grill with a little oil (anti-stick), put the diced mutton into the bamboo skewer, fat and thin, do not rely too close between the diced mutton, neatly place it on the grill, and place a baking tray under the grill to catch the juice dripping from the mutton skewers.

5. Put a baking tray on the bottom layer of the oven, the baking tray should be covered with tin foil, mainly to receive the juice from the lamb skewers, which is convenient for cleaning, the oven is preheated at 210 degrees for about 10 minutes, the surface of the lamb skewers is brushed with a layer of oil and sent to the middle layer of the oven, the lamb skewers are baked for 8 10 minutes, and then take out the turning over and brush the oil, sprinkle with cumin grains, chili powder, white sesame seeds, and continue to send them to the oven to bake for 5 or 6 minutes.

Here's how to grill lamb kebabs in the oven:

Tools Ingredients: 500 grams of mutton, 1 onion, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of honey, appropriate amount of salt, appropriate amount of black pepper, appropriate amount of cumin powder.

1. Cut the lamb into even small pieces and cut the onion into chunks for later use.

2. Put the mutton pieces into a container, add an appropriate amount of soy sauce, cooking wine, honey, salt and black Hu Zaofu pepper powder, stir well, and marinate for 30 minutes to 1 hour. Preheat oven to 200°C.

3. Thread the marinated lamb and onion pieces on the skewers and distribute them as evenly as possible. Place the skewers on a baking sheet and grind them to avoid overlapping. Respect the fight.

4. Put the baking tray in the preheated oven and bake for 15-20 minutes, during which you can turn it over in time until the lamb is cooked through and the surface is golden brown. Optional step: In the last few minutes of baking, sprinkle with an appropriate amount of cumin powder to increase the aroma.

5. Take out the grilled lamb skewers and let them cool slightly before eating.

Here's how to grill lamb kebabs in the oven:

Ingredients: lamb shank, egg, onion, ginger.

Flavoring: white pepper, cumin powder, salt, paprika, vegetable oil.

1. Select fresh lamb leg meat from the market, wash and drain the water, remove the white fascia, and cut it into knuckle-sized pieces along the direction of the meat texture.

2. Lamb leg meat should be used in such a fat and thin way, it tastes good after roasting, and it is not firewood at all, if you buy it in the vegetable market, it is said to be used to make mutton skewers, and the boss knows how to cut the meat.

3. Next, it is necessary to marinate, put the cut meat pieces in a basin such as Kai, put half a spoon of white pepper, half a spoon of cumin powder, a spoonful of salt, half a spoon of chili powder of Kaihong, three spoons of vegetable oil, stir well with disposable gloves, and then put in onions and ginger slices, cut the onion not too much, and cut the ginger slices into minced pieces. After marinating for five minutes, crack in two more eggs, again stirring with gloves.

4. After everything is done, cover with a layer of plastic wrap, put it in the refrigerator and refrigerate, marinate for at least two hours, if you are not in a hurry to eat, marinate it overnight, so that the mutton can fully absorb the flavor.

5. If it is a bamboo skewer, soak in water for more than half an hour in advance, avoid baking, if it is stainless steel, just wear the meat directly, two or three pieces of lean meat are interspersed with a piece of fat, the fat meat is sandwiched in the middle, the kebab has no fat, it will not be fragrant at all, and a pound of meat can wear about 10 skewers.

6. There is no need to brush the oil when baking, in the process of heating, the mutton will ooze fat, bake in an electric oven, spread a layer of tin foil on the baking sheet, and the dripping oil will not stain the oven.

7. Put the skewers in the middle of the grill with spacing in turn, adjust the amount of salt according to your taste, adjust the oven to 215 degrees, and bake for 14 16 minutes.

8. After taking it out and eating it, you can sprinkle a little chili powder and barbecue sauce on the surface of the meat skewers, the lamb skewers at this time are very flavorful, and the taste of the meat is very delicious.

Preheat the lamb kebabs in the oven at 210 degrees and bake for about 15 minutes.

Kebab method].

Main ingredients needed: 1100 grams of fresh mutton (lamb hind leg meat). That's the amount of 27 lamb kebabs.

For marinating: 120 grams of onion, 5 tablespoons of light soy sauce, 2 tablespoons of vegetable oil, 7 slices of ginger, 2 tablespoons of cooking wine.

Sprinkle: cumin powder, chili flakes, salt, and prepare some vegetable oil to brush the surface.

Detailed instructions: The first step is to prepare fresh lamb. Use lamb hind leg meat, the meat is thick and tender, and try not to use frozen kebabs, especially those that have been thawed once or twice, the smell is heavy, and the freshness and tenderness are much worse.

You can make it according to your own kitchen appliances or barbecue utensils, except for the different baking time, everything else is the same.

In the second step, remove the fascia from the leg of lamb and cut it into smaller pieces.

Step 3: After chopping it, put it in a basin, add ginger slices, chopped onion, light soy sauce and cooking wine and mix well.

Step 4: Grab it repeatedly, marinate for 30 minutes to let it taste good.

In the fifth step, the bamboo skewers need to be washed in advance, and then the meat skewers are worn. When you wear it, it is more fragrant when you bake it with a little fat.

Step 6, then put the meat skewers on the grill and brush the surface with a layer of vegetable oil, the purpose is to lock in the moisture in the lamb, and it is tender but not dry when grilled.

The seventh step is to prepare the ingredients needed for the roasting process: cumin powder (you can also roll out some cumin crushes), chili flakes, salt, vegetable oil. If you are often kebabs, it is recommended to mix cumin and chili noodles into a small bottle with eyes, and sprinkle it directly when you use it, which is more convenient.

Step 8: Preheat the oven at 210 degrees and bake for about 15 minutes. Specific operation: bake for 5 minutes to get out of the oil, sprinkle cumin and chili powder and salt, brush the oil and bake for another 5 minutes, wait until there are no ants on the surface and there is grease, and then take out the brush vegetable oil to bake, avoid roasting dry and old, and then bake for 5 minutes, and it is cooked thoroughly.

Place the skewers in an oven pan or net. Make sure the oven temperature knob is at "180 degrees"; The function knob is in the "upper and lower tube heating", and the time knob is toggled to 10 minutes. After 10 minutes, the lamb skewers are ready to be eaten.

Sheep is a pure herbivore, so mutton is more delicate than beef, easy to digest, high protein, low fat, phospholipids, less fat than pork and beef, less cholesterol content, is one of the delicious winters of cold and temperature supplements, can receive the dual effect of tonic and cold protection.

Mutton is warm, often eaten in winter, not only can increase human body heat, resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play an anti-aging role; Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness and all cold deficiency diseases; It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth, and is suitable for men to eat regularly.

Put the lamb pieces into a container, pour in the cooled pepper water and cooking wine, grasp and marinate for 10 minutes (the longer the better, if it can exceed 2 hours, the effect of removing the smell is better).

Pour out the pepper water, add 2 grams of salt, white pepper and mix evenly, add the onion cut into small dices, and ginger slices, then pour in 15ml of vegetable oil to grasp well, marinate for 10 minutes. When marinating the meat, pour some vegetable oil at the end, which can make the meat more moisturized, and the taste is not firewood after grilling.

If you can buy a steel meat skewer, it is much better than a bamboo skewer. Because the steel is heated, the temperature is high, and the meat can receive heat from both the inside and outside, which can also shorten the roasting time and make the taste more tender. If you can't buy steel, you can also use bamboo skewers, but it is best to wash them with water in advance and soak them for 30 minutes before using them to avoid being baked.