Chinese Food
Xinjiang mutton kebab
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Cooking ingredients
Cooking Steps
Step1:Cut the mutton into about the size one point five two Add 2 tablespoons of milk, some chopped onions, knead and marinate for about 15 minute
Step2:Add some salt, sugar, cumin powder, cumin granules, chili powder and white sesame and mix well
Step3:After the bamboo sticks are washed, they should be soaked in water first
Step4:String the marinated mutton pieces evenly on the bamboo sticks, brush with olive oil, sprinkle with some cumin powder, cumin granules, chili powder and white sesame. Preheat the oven at 200 ℃ (392 ℃), bake for 1015 minutes (turn over in the middle). The mutton surface can be squeaked with oil.
Cooking tips:1. Mutton is the best hind leg meat. Fat and thin are suitable for barbecue. It's too thin and easy to dry. It tastes too woody, The meat kebabs should not be cut too small or too tight. If cut too small, it is easy to be dried or too tight, which may result in the phenomenon that the inside part is not ripe. 2. Add a proper amount of milk to ensure that the meat will not be too dry after baking. Also, remove the smell and smell of the mutton. Add chopped onion and cumin to remove the smell and smell of the mutton. 3. Recommend the mixture of cumin powder and cumin granules. The taste is absolutely different. 4. Soak bamboo sticks in water in advance. You can Avoid scorching the roasted meat at high temperature, and the roasted meat will not stick on the bamboo stick; 5. The size and power of each oven are different. The baking time is for reference. Generally, mutton surface can be squeaked and oil can be emitted. It can also be roasted with other open fire (charcoal stove, electric stove, etc.). Do not use gas stove to bake (toxic substances will be produced). There are skills in making delicious dishes.
