Xinjiang authentic kebabs are generally marinated with white onions and salt, choose lean lamb, and then choose some fatty meat, there is a certain proportion of fat meat so that the taste will be more delicious, eat no chai. It is important that the lamb must be cut into mahjong-sized chunks instead of slices. One skewer is 5 pieces of lamb, 5 skewers are a handful, and so on and back and forth. If you use a slice, bake on the fire, the moisture is lost, it becomes dry and hard, and the appetite is defeated.
In fact, Xinjiang people do not like to call lamb skewers, generally when they go, they call the boss directly: "Come to 5 skewers of barbecue"! Now many families in Xinjiang have small iron stoves, every summer, the small iron stove rises anthracite coal, placed in the door of their own unit, grilled lamb skewers, relatives, friends and family sit on the ground, large skewers of grilled meat with steamed beer, it is really enjoyable. I originally wanted to bake outside, but it was too cold outside, so I baked it in the oven, but the taste was authentic and delicious without anthracite coal.
Ingredients: lamb shank, lamb fat
Accessories: white onion, salt, cumin powder, paprika
Directions: 1: Cut the leg of lamb into mahjong-sized pieces, cut the fat lamb into pieces, and shred the white onion
2: Put the lamb pieces in a large bowl, add onion salt and a little water, mix well, cover with plastic wrap and marinate for 2-3 hours
3, the bamboo skewers or with iron skewers washed, the lamb pieces, first skewer two pieces of lean meat, the middle skewer a piece of fat meat, and then skewer two pieces of lean meat, a string of 5 pieces of lamb, placed on the grill
4: Preheat oven at 250° for 5 minutes, add the grill, place in the upper middle layer, and put the baking tray below. Bake for about 4 minutes, and see the color of the lamb change from dark to white,
5: Turn the noodles over and continue to bake until the other side changes color, take out the lamb skewers, sprinkle cumin powder with paprika on both sides with a little salt, and bake for another 2 minutes
Tips
The paprika should be coarse, and the temperature should be high enough when baking
Do not slowly roast over low heat, so that the moisture is lost
The lamb skewers become dry and hard and not tasty, and the paprika and cumin powder wait until the skewers are almost ripe before putting them in
First put the seasoning roast meat is not cooked, the seasoning is paste, there is no fragrance