Who knows how to marinate lamb skewers sold on the streets

Uyghur kebabs.

Ingredients: 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 Sichuan pepper powder, 25 grams of minced onion, 1 egg, 15 grams of flour, a little flavor (chili powder).

Method 1Remove the fascia of lean mutton, wash the blood, cut it into small pieces and put it in a basin, add refined salt, sesame seeds, pepper, cumin, cumin, onion, pepper powder, eggs (beaten), flour and monosodium glutamate, knead and mix well, marinate for 2 hours.

2.Pinch the small pieces of lamb wrapped in a thick paste seasoning and put them on bamboo skewers (8 to 10 pieces per skewer).

3.Put the lamb skewers on a lit and inciting charcoal grill, grill them while stirring them, and cook them when the lamb skewers are grilled on both sides until the oil comes out (if you like spicy food, you can sprinkle chili powder slightly).

4.Charcoal grill production: Cut off the barrel of the old iron cylinder, leave the bottom of the cylinder of about 20 cm, and spread it into charcoal.

Kebabs are the most famous ethnic snacks in Turpan. Chinese and foreign guests who come to Turpan for sightseeing almost never eat kebabs.

Kebabs are made by grilling on a special barbecue trough. The iron trough is divided into two layers, and the middle partition plate is perforated, and anthracite is used as fuel. An iron chisel for kebabs, 30 cm long, with a wooden handle at one end.

When making, first cut the fine mutton into 3 square centimeter square slices, put on the iron drill in turn, and then put it on the barbecue trough, while roasting with coal fire, while sprinkling refined salt, chili powder, cumin powder and other condiments, about 3 5 minutes to turn over the other side, a few minutes later can be eaten. Chen Peisi and Zhu Shimao's sketch "Lamb Skewers" made Turpan, a flavor snack, famous and traced all over the country.

Charcoal-grilled lamb kebabs.

Kebabs are the most famous ethnic snack. Chinese and foreign guests who come to Hotan for sightseeing almost never eat kebabs.

Kebabs are made by grilling on a special barbecue trough. The iron trough is divided into two layers, and the middle partition plate is made into a hole, and charcoal is used as fuel. An iron chisel for kebabs, 30 cm long, with a wooden handle at one end.

When making, first cut the fine mutton into 3 square centimeter square slices, put on the iron drill in turn, and then put it on the barbecue trough, while grilling with charcoal, while sprinkling refined salt, chili powder, cumin powder and other condiments, 3 5 minutes or so to turn the other side, a few minutes later, it can be eaten. The specific roasting method is: cut into thumb-sized meat slices with fresh and tender mutton and tail oil, flat skewers on a special iron chisel, about six or seven pieces of meat per skewer, and a number of iron chisels of the skewered meat are arranged on the oven trough, and the fire is fanned with a fan, and the meat skewers are flipped over and then roasted on the other side after one side is cooked.

The seasoning of the kebab can be determined according to the taste, and the skewered meat can also be soaked in the batter prepared with white flour, eggs, seasonings and salt for a while and then roasted, which is eaten with the roast, fragrant and delicious, rich in nutrition, and loved by people of all ethnic groups. In addition to kebabs, kebabs also grill lamb liver skewers, lamb kidney skewers, lamb spleen skewers, lamb intestine skewers, etc.

The kebabs in Hotan are the most delicious in Shoerbak Township, Hotan City, where there are not only traditional kebabs, but also grilled lamb ribs, which are more enjoyable to eat.

It is most convenient to go directly to the supermarket to buy a good eye.

The leg meat is the best to eat, mainly the mutton should be tender, which part has little effect, the blood is more bright red sheep is more tender, first of all, use eggs (stir well), pepper, salt, cumin are a little, onion (chopped), add a little water, stir these together, cut the lamb into thick or so meat slices (the size is personal preference) put the meat slices in the prepared ingredients and marinate for about half an hour Wear the marinated meat on the iron chisel, be sure to wear it like one or two pieces of fat, and wear it if you don't eat it, so that the test will have a taste, It is best to grill with charcoal, the grilled is not scorched or dry, sprinkled with cumin (can remove the smell), chili powder (depending on personal taste), a little salt, flip the meat skewers and sprinkle with seasonings, flip the meat skewers several times during the roasting process to avoid burning, and bake until the surface of the meat darkens and the meat edge is slightly charred.

1. Ingredients: 600g lamb, 1 4 tablespoons of five-spice powder, 1 teaspoon of cumin powder, 1 4 tablespoons of black pepper, 2 tablespoons of cumin, 1 4 tablespoons of rosemary.

2. Wash and cut 600g of mutton into small pieces, about 3 cm square, not too small, too small and roasted.

3. Cut the mutton into cubes, add 1 4 tablespoons of five-spice powder, 1 teaspoon of cumin powder and 1 4 tablespoons of black pepper to the cut lamb, then add 2 tablespoons of cumin, and add 1 4 tablespoons of rosemary.

4. Take 40g of onion, wash and chop the onion and put it together with the lamb.

5. Take 5g of ginger and slice the ginger into it.

6. Add a small amount of sugar, stir well, and then add an appropriate amount of cooking oil.

7. After all the stirring is even, marinate for about half an hour, you can marinate a little more for a while, and it will be more flavorful.

8. Skewer the marinated meat into skewers.

9. Turn the oven to high heat and preheat.

10. Put the meat skewers on top and brush with a layer of oil. Brush with oil all sides.

11. Turn over in the middle until cooked.

12. Before taking it out, you can sprinkle a little salt and cumin powder and you can eat.

13. If you like spicy, you can also put some chili powder.

How to marinate lamb skewers.

How to marinate lamb skewers, you need to prepare seasonings: salt 10g, chili powder 15g, cumin powder 15g. Oil 15ml

How to marinate lamb skewers: Add salt, chili powder, cumin powder and oil to the diced lamb legs, mix well and marinate for 15 minutes.

Tips on how to marinate lamb kebabs:

If the leg of lamb is lean, you can use a special plastic brush for food to dip a little oil, brush it on the lamb skewers, and then put it in the oven to bake.

A baking tray can be placed at the bottom of the grill to catch the grease dripping from the skewers during grilling, and if the grill at the bottom of the grill is blocking the heat, the lamb skewers can be turned over at the right time during the grilling process.

Before roasting, brush the surface of the food with a small brush to coat the surface with oil or sauce so that the food will not be burnt by high temperature baking and can absorb the flavour evenly. The small brushes used in the kitchen are different from the ordinary brushes for drawing or decoration, first of all, to ensure the hygiene and safety of the brushes, and secondly, the hairs on the brushes should be firm and not easy to fall off. You can buy a special plastic brush for food in the supermarket, **about 30 yuan.

However, it should be noted that the brush should not be brushed on food above 100 or in the pot.

Preparation and marinating of lamb kebabs.

Ingredients: 500g of lamb

Ingredients: 3g salt, 20g onion, 1 egg, 20g flour, appropriate amount of oil.

The practice of lamb skewers and the steps of marinating.

1.1: Material selection:

There are goats and sheep. Goats are dry, so most people like to eat sheep, when making mutton skewers, they generally take the hind legs of the sheep, because of their meat, fat and thin.

2.2: Cut method:

Lamb should be cut against the texture of the meat. In other words, the texture of the knife and the meat is 90 degrees vertical, and the cut meat slices have a "well" shape (if you cut along the texture, it is easy to bite away).

Note: Before cutting, the fascia on the mutton should be removed, otherwise it will not be chewed in the mouth and the taste will be affected.

3.3) Marinate: Take 500 grams of lamb hind leg meat, cut it into pieces with a diameter of 5 cm and a thickness of 1 cm, marinate with 20 grams of onion, 1 egg, 3 grams of salt and appropriate amount of spice water for 30 minutes.

Of course, the above is the common practice of the family, and the practice of opening a store is different, I use spicy stinky dry ingredients, monosodium glutamate, refined salt, special fresh No. 1, ginger and chives, red beans (fine powder), wolfberry water, sugar, loose meat powder, beef flavor powder and other 13 kinds of configurations.

Note: Attach plastic wrap and let stand.

4.4: Mutton fat: Remember to wear mutton and mutton fat alternately when wearing skewers, for example, wear a piece of mutton fat between two pieces of mutton, so that the grilled mutton skewers will not be too dry, too chai and not too greasy.

Note: Not all mutton fat is good, and the general master will not specifically tell you this.

When buying, pay attention to buy sheep's tail oil, only the sheep's tail oil is worn by the skewers and baked out of the fragrance is particularly good, and the taste is also very good!

5.5: Wear system: take a bamboo skewer, take the meat in the left hand and put it flat, pass the bamboo skewer from the back of the meat, wear it from the front, wear it from the front, and then penetrate it from the middle of the front, and finally wear it from the front, as far as possible to wear the meat flat, and the thickness is even.

Note: After wearing the left hand and pinch the meat skewer counterclockwise, do not leak the gap between the meat and the bamboo skewer (this is particularly important, one, it appears that there is more meat.) Second, avoid the bamboo skewers leaking out of the overheating and burning when roasting).

6.6: Seasoning:

Put the lamb skewers on an open flame and bake for 3 minutes, turning while grilling, while sprinkling with 5 grams of cumin mixture, 5 grams of chili noodles are ready.

Note: Don't brush the lamb skewers on the grill too much oil to avoid being greasy, and not too little, so that the skewers are too dry.

Tips: Precautions.

I don't know if this barbecue thing is authentic, every place has its own taste, and it has to be fine-tuned to adapt to the local taste!

Since the barbecue is grilled and eaten on the spot, there are some things to pay special attention to.

1. Pay attention to the hygiene of ingredients.

2. You can't eat skewers that aren't cooked.

3. Pay attention to the temperature of the charcoal fire when roasting, be diligent in raising carbon, and only after raising carbon needs to be completely burned before you can barbecue.

4. Don't stand at the tuyere to prevent sparks from flying out of the furnace and hurting people.