How to become a barbecue expert by manually barbecuing while eating?

Cut the meat into diced meat and string it with a fork. This is also skillful. Hold a fork in your left hand, pinch out the meat in your right hand, search it and insert it. If it is an iron fork, please pay attention to your hands. The front fork is very sharp, and safety comes first. Similarly, just string vegetables like you usually eat barbecue.

It was all preparatory work just now, and the real barbecue began! Roast a wave of mutton kebabs first. Why? Because the meat is hard, and the skewers don't need tin foil paper, because the meat itself won't fall off, and the skewers are slowly baked with tin foil paper. Brush the mutton skewers with oil first, and then put them on the grill one by one, paying attention to turning them over until they are golden yellow. When the kebabs are almost cooked, sprinkle with cumin powder and Chili powder. If you don't like spicy food, don't add Chili powder. If the meat itself has seasoning, just add less salt!

Another wave of vegetable barbecue, mixed with meat and vegetables, not greasy, hahahaha, the same method, brushing oil, barbecue, adding cumin and salt, the difference is to put tin foil paper, otherwise Flammulina velutipes will easily lose carbon, which is a lesson from the past!

According to different firepower, put mutton skewers and vegetables with different barbecue degrees in different positions, so it is not easy to burn and worry. Is it tempting to take the last photo of our second wave of kebabs? It's ok ~