Ingredients required: fresh mutton (sheep hind legs) 1 100g. This is the quantity of 27 kebabs.

Pickling: 120g onion, 5 tablespoons soy sauce, 2 tablespoons vegetable oil, 7 slices ginger, 2 tablespoons cooking wine.

Spread: Cumin powder, Chili noodles, salt, and some vegetable oil to brush the surface.

Detailed practice:

The first step is to prepare fresh mutton. Use sheep's hind leg meat, the meat is thick and tender, and try not to use frozen kebabs, especially those thawed once or twice, which are heavy and tender.

This time, Ma Bao shared the kebabs. You can make it according to your own kitchen appliances or barbecue utensils, but the baking time is different.

Step two, the leg of lamb is fasciated and cut into small pieces.

Step 3: Cut it and put it in the pot. Add ginger slices, chopped green onion, soy sauce and cooking wine and mix well.

The fourth step, repeatedly grasp, marinate for 30 minutes, and taste.

Step five, wash the bamboo sticks in advance, and then wear mutton skewers. Bring some fat when you wear it, and it smells better when you bake it.

Step 6, then put the mutton skewers on the grill, brush a layer of vegetable oil on the surface, and roast them tender but not dry in order to lock the moisture in the mutton.

Step 7, prepare the ingredients needed in the baking process: cumin powder (you can also roll some cumin slices), Chili noodles, salt and vegetable oil. If kebabs are often roasted, it is suggested that cumin and Chili noodles be mixed in a small bottle with eyes, which is more convenient to sprinkle directly when using.

Step 8: Preheat the oven for 2 10 degree and bake for 15 minutes. Specific operation: bake for 5 minutes to get oil, sprinkle pepper powder and salt on cumin, brush with oil and bake for 5 minutes. When there is no oil on the surface, take out the vegetable oil and brush it to avoid dry baking, and bake it for 5 minutes until it is cooked.

I like kebabs best. The room is full of fragrance, and you can smell it downstairs. Grab a handful and throw it beautifully with a small glass of beer. Hey, I'm really addicted!

The main points of production Ma Bao nagging a few words again, summed it up:

First, mutton kebabs are made of sheep's hind legs, which are tender and delicious.

Second, it is not recommended to use frozen mutton. The more it is thawed repeatedly, the worse it is.

Third, the surface of kebabs should be brushed with vegetable oil, which is colorless and tasteless. Do not use soybean oil, peanut oil or rapeseed oil.