Lamb kebabs are one of the favorite foods of many friends in life, so kebabs have become one of the pastimes and entertainment methods for people's leisure time. However, some preparations must be made before the kebabs, such as preparing ingredients and ingredients for marinating. So, do you know how to marinate lamb kebabs? How can you grill a more delicious lamb kebab? Today, Wang Xiaopeng and everyone nagged the secret of the skewers.
<h1 class="pgc-h-arrow-right" data-track="2" > the first trick of the authentic kebab marinating method</h1>
<h1 class="pgc-h-arrow-right" data-track="3" > raw material:</h1>
500 grams of lean lamb (best leg meat), 15 grams of salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of cumin, 5 grams of cumin, 5 grams of pepper powder, 15 grams of flour, a little taste, and a little paprika.
<h1 class="pgc-h-arrow-right" data-track="5" > approach:</h1>
1: Remove the fascia from the lean lamb, wash the blood, cut into small pieces and put it in the basin.
2: Add salt, sesame seeds, pepper, cumin, cumin, pepper powder, flour and flavor in turn, knead and mix well, marinate for more than 2 hours.
3: Wrap a small piece of lamb wrapped in a thick paste and put it on a bamboo skewer by hand (each skewer can wear 8-10 pieces).
4, the lamb skewers on the light, stir up the charcoal oven, while simmering, until the lamb skewers on both sides of the roast until the oil is cooked (like to eat spicy friends, you can sprinkle a little paprika).
Tips:
The roast meat must be cooked thoroughly and eaten to avoid brucellosis. The disease is a zoonotic disease, and its source of infection is mainly sheep, cattle, pigs and other livestock with bacteria. Once a person eats the meat, milk, and internal organs of a sick animal, or inhales air containing Brucella, or the skin and mucous membranes come into contact with the bacteria, they may become infected.
Lamb is not only delicious but also very nutritious, among which kebabs have become one of the most popular ways of cooking in life. In order to grill an authentic lamb kebab flavor, it is necessary to marinate the lamb before grilling. So, do you remember the method of marinating lamb kebabs introduced above? I believe that the lamb skewers marinated in this way will definitely make you eat more delicious.
<h1 class="pgc-h-arrow-right" data-track="11" > the second trick of the lamb kebab marinating method</h1>
<h1 class="pgc-h-arrow-right" data-track="12" > seasoning:</h1>
Salt 10g, paprika 15g, cumin powder 15g. Oil 15ml
<h1 class="pgc-h-arrow-right" data-track="14" > lamb kebab marinating method:</h1>
Add salt, paprika, cumin and oil to the chopped lamb thighs, mix well and marinate for 15 minutes.
<h1 class="pgc-h-arrow-right" data-track="16" > Tips for marinating lamb kebabs:</h1>
If the leg of lamb is lean, you can dip a little oil in a food-specific plastic brush, brush it on the lamb skewers, and bake it in the oven.
A baking tray can be placed at the lower end of the grill to catch the grease dripping from the kebabs as they are grilled, and if the grill at the lower end of the grill blocks the heat, the kebabs can be turned over at the right time during the grilling process.
Before baking food, you can brush the surface of the food with a small brush in advance, so that the food will not be scorched by high temperature baking, and can evenly absorb the flavor. The small brush used in the kitchen is different from the ordinary drawing or decoration of the small brush, first of all to ensure the hygiene and safety of the brush, and secondly, the hair on the brush should be firm and not easy to fall off. Plastic brushes for food can be purchased in supermarkets for about 30 yuan. However, it should be noted that the brush should not brush oil on food above 100 ° C or in the pot.
<h1 class="pgc-h-arrow-right" data-track="20" > the third trick of the lamb kebab marinating method</h1>
< h1 class="pgc-h-arrow-right" data-track="21" > fee:</h1>
Leg of lamb (preferably fat and lean) 300g
Half an onion
3 tablespoons light soy sauce
Cumin powder 1 teaspoon
1 tablespoon oil
1 teaspoon salt
Cumin granules 2 teaspoons
1 teaspoon paprika
<h1 class="pgc-h-arrow-right" data-track="30" > approach:</h1>
❶ Cut the leg of lamb into small pieces, shred the onion, add to the lamb, add 3 tablespoons of light soy sauce, 1 teaspoon of cumin powder, 1 tablespoon of oil, 1 teaspoon of salt and marinate for half a day, overnight. The meat should not be too thin, fat and thin to be roasted to be delicious.
❷ Bamboo skewers are soaked in water in advance and the marinated meat is skewered with fat and lean.
❸ Drain into the grilling net, lay the bottom of the baking sheet, and spread the tin foil on the baking sheet. Preheat the oven at 220 degrees, medium, heat up and down for 15 minutes, remove the cumin and paprika and continue baking for 5 minutes.
<h1 class="pgc-h-arrow-right" data-track="34" > the basic practice of Lamb Skewers in Xinjiang</h1>
Kebabs are a favorite flavor snack of Xinjiang people, the meat is tender, salty and spicy, and it is widely popular.
Roast lamb should have special equipment, and when there is no such equipment in the family, it can be fried with lamb kebabs, and the taste is the same as that of grilled lamb kebabs. The method is to cut 500 grams of clean lamb into thin slices and set aside, take 25 grams of onion, fine salt, paprika, cumin powder each a little (such as cumin powder can be replaced with 10 grams of white vinegar and a little pepper), chop the onion and mix well with the above spices, marinate the cut lamb slices for 1 hour, make it taste good, and then use thin bamboo skewers to skewer the meat slices. When the peanut oil is eight ripe, put the lamb skewers into the pot, turn them in time, and fry until golden brown.
Xinjiang's kebabs can be said to be a flavored snack that has swept the country and is favored by the masses. Kebabs, known in Uyghur as "kawaf," are a traditional Uyghur snack. The method is to cut the lamb and mutton fat into thin slices, wear it on a thin iron braze, grill it on a long kebab stove, and sprinkle some spicy noodles, fine salt and cumin powder, and cook it in a few minutes. Its color is brown, oily, slightly spicy, not greasy, tender and delicious.
There are kebabs everywhere in Xinjiang. Kucha has a kind of "Mittelgawav" (one-meter-long lamb skewer), this kind of giant lamb skewers, eating 2-3 skewers, you can be full.
There are many innovations in the hotel's lamb skewers, in addition to the general kebabs, there are bamboo skewers, mesh oil lamb skewers, and some are also fried in oil, and the raw materials are basically the same. Some, before grilling, the lamb slices are mixed with egg whites and potato flour noodles to make the lamb skewers more tender.
<h1 class="pgc-h-arrow-right" data-track="40" > method of marinating lamb kebabs</h1>
A pound of lamb with 15 grams of salt, a little soy sauce, 10 grams of monosodium glutamate, 5 grams of tender meat powder; 4-5 slices of green onion and ginger each (ginger powder is also available) plus an egg, a little water, mix well, marinate for an hour to string.
<h1 class="pgc-h-arrow-right" data-track="42" > Xinjiang kebabs</h1>
Ingredients: 500 grams of lean lamb, 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 pepper powder, 15 grams of flour A little flavor (paprika).
<h1 class="pgc-h-arrow-right" data-track="44" > production method</h1>
1. Remove the fascia from the lean lamb, wash the blood water, cut into small pieces and put it into the basin, add salt, sesame seeds, pepper, cumin, cumin, pepper powder, flour and MONOSG, knead and mix well, marinate for 2 hours.
2. Wrap a small piece of lamb wrapped in a thick paste and flatten it on a bamboo skewer by hand (8 to 10 per skewer). 3. Put the lamb skewers on the lit and incitement charcoal oven, stir them while grilling, and roast them on both sides until they are cooked when the oil comes out (like spicy food, you can sprinkle chili powder slightly).
Lamb skewer recipe: lamb, onion, milk, egg white, cumin grains, chili noodles, cooking wine, a small amount of salt, salad oil, five-spice powder, sugar, monosodium glutamate, chicken essence, baking soda, dry starch, supplement: conditionally put some shrimp oil Marinated lamb skewers.
The main ingredient of the kebab is lamb, which is seasoned with salt, cumin and dried chili noodles. Wheat flour, onions, etc. Lamb is based on sheep aged one or two, and lamb meat is the best. First, cut the lamb into thick and thin, moderately fat and lean meat slices in the basin, mix well with salt and chopped onions, marinate for 20 minutes or half an hour, and then skewer on a special pig iron braze, in order to be tender, you can also wrap egg or potato flour noodles, grill, and when the lamb is seven ripe, you can sprinkle the right amount of cumin and dried chili noodles. The roasted lamb skewers are crispy on the outside, tender on the inside, salty and spicy, and have a strong cumin flavor. Such lamb skewers are eaten hot, full of flavor and appetizing. Especially on the cold days of the ninth number, guests sit in front of the oven, there is a tongtong stove fire can be warmed, spicy and fragrant lamb skewers can be warmed and relieved, and then drink a few glasses of wine, it is really interesting, unique flavor.
<h1 class="pgc-h-arrow-right" data-track="49" > Mongolian lamb skewers</h1>
Fresh lamb (leg meat is best), multi-flavored lamb skewers of marinades
<h1 class="pgc-h-arrow-right" data-track="51" > marinated lamb kebabs:</h1>
1, lamb remove the white tendon cut into thick 1cm, about 3-4cm long chunks, preferably fat and lean meat chunks so more fragrant, if you are really worried about oil, you can first remove the fat meat;
2, according to the proportion: meat: material: water = 100: 5: 5 ratio, that is, 2 pounds of meat one or two ingredients one or two water, add multi-flavored treasure lamb large skewer marinade and water stirred evenly.
3, mixed lamb covered with plastic wrap into the refrigerator, marinated overnight taste the best, take out and then mix several times;
<h1 class="pgc-h-arrow-right" data-track="55" > here's a brief introduction to the process of kebabs:</h1>
1. The meat is fresh meat, cut into strips of about 2-3 cm, or cut into smaller pieces, depending on the size of the braze and the width of the stove.
2. Skewer 4 lean meat and 1 fat skewer per skewer. Note that the distance is the same for each string.
3. Special oven for utensils.
4. Grill the marinated meat skewers on the oven that has been burned to the red, placed neatly roasted (be sure to pay attention to the oil dripping, if the open fire must be taken away to extinguish the fire and then put on it, you can use a fan fan to achieve the purpose of not being able to afford the open fire) After baking for a few minutes to see the meat change color, pick up all the roasted meat and turn it over on the other side, after a few points, turn it over,
No need to add any spices to the baking process, one step in place, so that lazy you can also make delicious! Master the heat and you can basically eat it, and it will be baked after about 5 minutes.
Then eat while it's hot!