The preparation of lamb kebabs

Practice steps

1: Wash the lamb you bought, cut into pieces of the same size of about 1.2cm, and put it into a large bowl (the picture forgot to take a picture). Cut the mutton fat into thin slices and set aside.

2, add sweet potato starch, appropriate amount of water, vegetable oil, paprika, cumin powder, grasp well with your hands, be sure to grasp for a while to make the meat fully absorbed.

3: Seal the meat with plastic wrap, refrigerate it in the refrigerator for half an hour and then take it out, add the appropriate amount of salt and then grasp it well.

4: Preheat the oven at 210° for 5 minutes, and use a bamboo skewer soaked in water to separate the lamb and mutton fat (do not skewer too tightly between meat and meat). Place on a baking net (try not to use a baking sheet) and bake for 8-10 minutes before removing.

5: Cooking oil, cumin, chili noodles into juice. Brush on both sides of the meat skewer,

6: Sprinkle evenly with chili noodles and cumin and bake for 3-4 minutes.

7: Take out the plate and serve while it is hot.

Tips

Adding cooking oil to the lamb can make the lamb taste tender and unchain. Put the salt in the oven before it is put in. Kebabs actually do not need to review the seasoning, the simpler the better, especially do not put pepper noodles, after roasting will be bitter, chicken essence MSG can not be added, do like to add points are also defenseless, but should not be added too early.