Xinjiang lamb kebab why so delicious, grilled lamb kebab need to pay attention to these points

The Xinjiang kebabs can be said to be a flavorful snack popular throughout the country, favored by people of all ethnic groups. Grilled lamb kebabs, Uyghur language called "Kawafu", is a traditional snack of the Uyghur people. The practice is: cut the mutton and mutton oil into thin slices, put the fat and thin on the thin iron brazier, put it on the long kebab stove and roast it, and then sprinkle some chili noodles, refined salt and cumin powder, and it will be cooked in a few minutes. Its color is charred, bright oil, slightly spicy flavor, not greasy and not stinky, tender and delicious.

The delicious lamb kebabs in Xinjiang are derived from: materials. Local lamb sheep loin (hind leg) meat. Xinjiang lamb delicate, no stink, with mutton flavor; operating methods traditional. Strings of meat to pay attention to, meat are soaked in a vat full of onion water, the lamb with tendon part of the removal and then cut the lean and fat meat separately, cut the meat large, a string of meat on a skewer is usually five, in order of lean fat fat fat fat fat fat, called the three lean and two fat.

Before starting the grill, we then processed the lamb, removing the sinewy parts of the lamb and then cutting the lean and fat meat separately. The next step in our marinade, cut the onions into medium-sized pieces, put them in the water and then pour in all of our lamb and a little salt to marinate for at least half an hour or more on the grill and take it out. This makes the meat more tender and less prone to burning. It is necessary to use iron brazier through the meat, with charcoal grilling, can make the heat transfer evenly. Finally, the master of the grilled meat pressure rub each other, can make the seasoning evenly distributed on the meat skewers.

Next, the marinated lamb is skewered on bamboo skewers according to one piece of fat meat and one piece of lean meat! Sprinkle the front and back with our chili powder and a pinch of salt and place on a professional grill. The seasoning is very simple only three: authentic Xinjiang cumin powder, refined salt, chili powder.