Xinjiang kebab is a flavor snack with ethnic characteristics in Xinjiang, and it is also a kind of skewer that people must order when eating barbecue.
Xinjiang lamb skewers are selected from fatty and lean leg of lamb, marinated with pepper, cooking wine, salt and soy sauce. After that, a barbecue grill is set up, the lamb is put on with a skewer, and the cumin powder is sprinkled while roasting. When baking you can hear the sound of the oil, and a fragrance slowly wafts out, scenting.
The color sauce is bright buttery, the meat is tender and crispy, chewy, and the taste is spicy and fragrant. The more I ate, the more addictive I became, and I wanted to bite even the stick, and I remember when I ate the most, I ate 50 sticks at a time. When I got my hand, it was really a fragrance, I had swallowed the saliva before I started eating, a small amount of oil came out of a mouthful, only to hear a sound, along the tip of the tongue into the stomach, really delicious. Although there is oil, it is not greasy, but it enriches the taste of lamb kebabs. A cumin is spicy and fragrant, but you can still eat the deliciousness of lamb.
In the summer evening, I pulled up a few friends, went to pick up a lamb kebab, and then a few beers, that feeling, cool!