How to grill lamb kebabs?

Raw Material Recipe Lean lamb 500g Fine salt 15g Pepper 5g Sesame 50g Cumin 3g Cumin 5g Pepper 5g Onion 25g Egg 1 Flour 15g Flavoring (paprika) a little

Method of Preparation 1.remove the sinews of the lean lamb, wash off the blood and water, cut it into small pieces and put them in the pot, add the salt, sesame seeds, pepper, cumin, cumin, onion head, pepper, egg (beaten), flour and monosodium glutamate, rub and mix well, marinate for 2 hours.

2. Wrap small pieces of lamb with the thick paste-like seasoning, flatten it with your hands and put it on bamboo skewers (8 to 10 per skewer).

3. Lamb skewers across the rack in the lit, stirring the charcoal grill, stirring while grilling, to be lamb skewers on both sides of the grill until the oil is cooked (like to eat spicy, can be a little sprinkle of chili powder).

4. Charcoal grill production: the old iron cylinder cut off the cylinder body, leaving about 20 centimeters of the bottom of the cylinder, spread into the charcoal into

Grilled lamb kebabs in Turpan is the most famous national flavor snacks. Almost no Chinese or foreign guests who come to Turpan for sightseeing do not eat kebabs.

Grilled lamb kebabs are grilled and moxibled on a special grill iron groove. Iron groove divided into two layers, the center of the partition into a hole, with anthracite coal as fuel. Grilled lamb kebabs with iron brazier, 30 centimeters long, one end is equipped with a wooden handle. When making, the first fine lamb cut into 3 square centimeters square slices, in order to wear the brazier, and then placed on the barbecue groove, one side of the coal fire grilled, sprinkled with fine salt, chili powder, cumin powder and other condiments, 3 to 5 minutes or so to turn over the grill on the other side, a few minutes after the food. Chen Pesi, Zhu Shimao's skit "grilled lamb kebabs", so that Turpan this flavorful snack fame, traces throughout the country.

Charcoal Grilled Lamb Kebabs

Grilled lamb kebabs are the most famous ethnic snacks. There are almost no Chinese and foreign guests who come to Hotan for sightseeing and traveling without eating grilled lamb kebabs.

Grilled lamb kebabs are grilled and moxibled on a special grill iron groove. Iron groove divided into two layers, the center of the partition into a hole, with charcoal as fuel. Grilled lamb kebabs with brazier, 30 centimeters long, one end is equipped with a wooden handle. When making, the first fine mutton cut into 3 square centimeters square slices, in turn through the brazier, and then placed on the barbecue groove, while the charcoal grill, while sprinkled with salt, chili powder, cumin powder and other condiments, 3 to 5 minutes or so to turn over the grill on the other side, a few minutes after the food. Specific grilling method is: with fresh lamb and tail raise oil cut into thumb-sized slices of meat, flat skewer on the special brazier, each string of about six or seven pieces of meat, will skewer meat brazier a number of flat rows on the grill groove, with a fan fan the fire, skewer one side of the grill after flipping and then grilled on the other side. Kebab seasoning can be determined by taste, you can also skewer the meat in the white flour, eggs, seasonings, salt prepared paste soaked for a while and then baked, baked with eating, tender and delicious, nutritious, people of all ethnic groups love. Kebabs in addition to kebabs also grilled lamb liver kebabs, lamb waist kebabs, lamb spleen kebabs, lamb intestines kebabs and so on.

Hotan's kebabs are the most delicious in Hotan City's Shorbak Township, where there are not only traditional kebabs, but also kebabs of lamb ribs, which are more enjoyable to eat.

Charcoal-grilled pork skewers

Raw materials: 1000 grams of net pork spine, 500 grams of green onions.

Seasoning: 50 grams of cooking oil, 5 grams of refined salt, a little pepper

Cooking method: the pork washed and cut into 20 pieces of about 2 cm thick rectangular, green onions washed and cut a number of green onion rings, cut into pieces and put into the meat grinder grind into the mud; standby.

Pork pieces, salt, pepper, chopped scallions together and mix well marinated for about 3 hours, remove the pork pieces to remove the onion puree, smeared with a little cooking oil, skewered into the stainless steel brazier, with charcoal fire slowly grilled. Garnish with green onion rings when serving.

Features: Strong flavor.

Features: Strong flavor.