The practice of oven kebabs, how to grill kebabs in the oven

Hello. It is said that in summer, there is nothing that cannot be solved by one barbecue, and if there is, then two! It is also said that lamb skewers and draft beer are standard in summer. In short, for many foodies, no skewers are not summer!

The following is the method of grilling lamb skewers at home, the steps are very simple, the grilled meat skewers are charred on the outside and tender on the inside, and the meat is fragrant. Think about it, blowing the air conditioner at home, chasing dramas, drinking beer, and skewers, isn't it very comfortable to have such a day?

Ingredient breakdown. Leg of lamb, onion, barbecue sauce, paprika, cumin.

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. ）

2. Cut the lamb into 2 cm pieces, shred the onion and set aside.

3. Put the lamb pieces and shredded onions into a basin, then put in 1 tablespoon of salt, 4 tablespoons of light soy sauce and grasp well, then put in 1 tablespoon of cooking oil and mix well, finally, cover with plastic wrap and put it in the refrigerator to refrigerate and marinate 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. ）

4. After the meat is marinated, thread it with a bamboo skewer and put it on the 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. ）

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 tray, so that the dripping oil will not stain the oven and the baking tray is easy to wash.)

6. After baking, take out the meat skewers and sprinkle with a little cumin, barbecue sauce and chili powder. Then turn over and sprinkle with another layer of ingredients. (The amount of ingredients comes to your taste.) ）

7. Bake in the oven again for 5 minutes.

8. After the lamb skewers are grilled, let's go. (If you don't have an oven, you can try it with an electric baking pan.)

Good luck.

Oven baking method of lamb kebabs:

1.Soak the lamb in water for 20 minutes, wash and dry, and cut into small pieces;

2.Add salt, white pepper, cumin powder, barbecue sauce, egg white, onion, ginger, corn starch, vegetable oil to the lamb, grasp and marinate for 1-2 hours;

3.Thread the lamb with bamboo skewers, spread it flat on a baking sheet covered with tin foil, and lightly brush with a layer of oil;

4.Preheat the oven 180 °C, put it in a baking tray and bake for about 4 minutes.

5.Take out and turn over, brush with another layer of oil, slow bake mode at 180°, and continue to bake for about 4 minutes;

6.After baking, skim the barbecue seasoning, chili powder, and cumin powder according to taste.

1. For kebabs, this plum strip meat is the first choice, it is really tender; 2. The cured meat skewers do not need to be too long, because the meat is not big, it is easy to absorb the flavor, and three hours is enough; 3. The oven of each house is different, the temperature is different, please adjust the time and temperature according to the situation of your own oven. The oven in my house is Changdi CKF-25B. Brazilian Kebab Ingredients:

500 grams of pork plum strips, 25 grams of Brazilian barbecue material Method: 1. Clean the whole plum strip meat, drain the water, and cut it into cubes of about 2cm Put the Brazilian barbecue material into a large bowl, slowly add 50 grams of water, and stir well; 3. Put the meat pieces into a large bowl and stir well; 4. Stir with chopsticks until each piece of meat evenly absorbs the barbecue material; 5. Pour all the meat and barbecue juice into the fresh-keeping bag, put it in the refrigerator for 3 hours, and stir it twice in the middle; 6. Prepare 6 bamboo skewers, soak them in water, and skewer the meat pieces onto the bamboo skewers; 7. Preheat the oven to 210 degrees and place the skewers on the grilling net; 8. Place the grill net on the skewers in the middle of the oven, and put a baking tray covered with tin foil underneath to catch the dripping gravy, so as not to stain the oven with the sauce dripping during the barbecue and make it difficult to clean the oven.

At that time, there was no tin foil at home, so I used a few lettuce leaves to spread on a baking sheet).

Bake on top and low for 7 minutes, remove and turn over the skewers, continue to bake for 7 minutes, and then move the baking tray to the top