Authentic Xinjiang grilled lamb kebabs recipe

Authentic Xinjiang grilled lamb kebab recipe is as follows:

Raw materials: Altay lamb hind leg meat 5 kg, 400 grams of sheep tail oil.

Seasoning: 260 grams of homemade marinade, earth eggs 8, 400 grams of spring water, cumin powder 6 grams, chili powder, pepper grains 10 grams each, corn starch 100 grams, 50 grams of special onion oil.

Homemade marinade recipe: 220 grams of finely chopped green onions, 5 grams of cumin powder, 20 grams of salt, 15 grams of fine black pepper, 3 grams of thirteen spices.

Xinjiang grilled lamb kebabs, is a national specialty of Xinjiang flavor snacks. The color of the sauce yellow oil bright, tender meat soft and crispy, taste spicy and mellow, unique and special flavor. Grilled lamb kebabs are characterized by red meat, outside the caramelized, soft and tender, salty and slightly spicy, with a special cumin flavor.

Roasted lamb kebab tools

Clip, fork, spatula, these three tableware is indispensable in the barbecue of the "Three Musketeers". Clamps, mainly used to clip the food to be done; fork, can be used to fix and test the degree of raw and cooked food; spatula, is a very good tool to turn the food.

Charcoal: Charcoal is an essential fire-making material for charcoal grilling. When choosing charcoal, you should choose smokeless barbecue charcoal; you should pick heavier, sturdy lump charcoal.

Iron brush: Used to clean the food residue stuck on the grill net to avoid the residue adhering to the food.

Salt: Salt can be used for seasoning. In addition, in the process of grilling meat, many foods containing much fat will drip out oil after heating, these oil drops by the charcoal fire will produce a very high flame scorching the food on the grid, then just sprinkle some salt in the fire can solve the problem.