Chinese Food
Fresh and tender mutton kebab (oven version without lampblack)
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Still worried about the smoking carcinogen of kebabs sold outside? Or is it mutton? Or is it because the mouth is not good bite not rotten and worry? Come on. As long as you have an oven at home, you can make it by yourself. My way is very simple and quick. It's fresh and tender. It's reassuring. There's no lampblack yet. And the entrance is rotten.
Cooking ingredients
Cooking Steps
Step1:Wash the lamb. Cut it into no more than 3cm cubes. Don't be too small. There's no head to eat when it's roasted and retracted. Put in a tablespoon of soy sauce, half of salt, half of pepper powder, a pinch of black pepper. Add another tablespoon of water, mix and marinate for more than 10 minutes.
Step2:Put a layer of tin paper in the baking tray, and then lay a piece of baking oil paper in the middle to prevent sticking.
Step3:Put the marinated meat into meat kebabs.
Step4:According to your taste, sprinkle a layer of salt, a layer of cumin powder, a layer of chili powder and a little black pepper on the mutton. Cover the top with a layer of tin paper. This will keep the meat moist and tender.
Step5:Preheat the oven and heat it up and down for 220 ℃. Bake in the middle layer for 10 minutes and take out.
Step6:Turn the skewers over. Sprinkle seasoning in order. Cover with tinfoil and bake for another 10 minutes.
Step7:Out of the oven. It's fresh and tender. It tastes fine and rotten. It's very delicious. Don't worry about it.
Cooking tips:You can sprinkle more cumin powder and chili powder. Don't sprinkle more salt. According to your cooking experience, it's a little more than usual. If it's salty, it will affect your mood. There are skills in making delicious dishes.
