Summer is here and the barbecue is starting to catch fire. The variety of kebabs exudes a seductive aroma that makes people drool. But eating a casual meal outside is hundreds, and it is really not cheap. The following teacher Fu teaches you to grill lamb kebabs, from pickling to grilling, the detailed methods are taught to you, delicious and save money.
If you can buy fresh lamb, you don't need to marinate or have to be complicated. It only needs to be cleaned and baked directly, and the sauce only needs salt, chili noodles and cumin powder, and these 3 kinds are enough. What you eat is the fresh flavor of lamb. But many people can't buy fresh lamb, and they don't like the smell, so use the following method.
The first step is processing. Wash the lamb and control the moisture. Cut into 1 cm thick and 2 cm wide strips and then cut into diamond-shaped meat pieces, which is not only convenient for skewers, but also easier to taste and cook. Place the cut pieces of meat in a basin and pour in salt, steamed fish soy sauce, carved wine, and 150 grams of water. Grasp it evenly and let the lamb absorb the moisture. The lamb roasted in this way is tender on the outside and tender on the inside, the taste is not old, and it is delicious and does not plug the teeth.
The second step is to marinate. Then pour in 5 grams of thirteen spices, 10 grams of pepper, 5 grams of cumin powder, 10 grams of cumin powder, 5 grams of paprika, and one egg. Grasp evenly, stir vigorously, and appear gelatinous. Then add 20 g of shredded onion, 20 g of shredded shallots, and 20 g of shredded ginger. Knead directly and firmly, marinate for 15 minutes, further increasing the aroma and removing the fishy smell. You can also put a little corn starch to facilitate the taste.
The third step is to string. When skewering, pay attention to fat and lean collocation, now many barbecue stalls are 2 pieces of lean meat + 1 piece of fat meat. The roasted in this way tastes delicious and the cost is much cheaper. A pound of lamb can wear about 25-30 skewers, and there are 5-6 pieces of meat on a skewer. After skewering, brush a little layer of cooked oil. The purpose is to seal moisture and also prevent air drying from hardening. If you want to bake directly, you don't need to brush the oil.
Step 4, grill. At this step, pay attention to the heat, about 5 minutes to bake. So you can't leave it alone, one side is golden and fragrant, you must sprinkle cumin powder, paprika and salt in time, turn it over and bake the other side. If there is too much lean meat, it is necessary to brush some oil appropriately, otherwise it will be dry and hard after baking, and the taste will not be fragrant. Lamb skewers are grilled, don't roast overheated, so that the taste is not tender, and the original taste of lamb is lost.
Teacher Fu teaches you to grill lamb kebabs, from pickling to grilling, the detailed methods are taught to you, the above is a detailed introduction, foodies do not miss it. If you have the conditions, you can make it at home, the taste is delicious, and it is very economical, so you can eat with confidence. Like the original taste, welcome to share, thank you!