Xinjiang kebabs are delicious. What seasoning is in it?

Everyone knows that Xinjiang barbecue (we call it this barbecue) is delicious, but (foreigners call it mutton kebabs) is delicious. In fact, to be honest, the barbecue really doesn't have any seasoning. I've said it many times, because many people have asked me, some believe it, some don't, and I think there must be a formula. People who believe in it know how to eat and love to eat, and they have all eaten Xinjiang barbecue. Those who don't believe it don't know how to eat. Maybe. Barbecue is the soul of Xinjiang cuisine. No matter which city, barbecue stalls and restaurants can be seen everywhere. Xinjiang is best at cooking barbecue with the simplest and original barbecue method. The meat is directly worn with iron drills or willow branches and roasted on the barbecue oven unique to the western regions. In order to eat better, the mutton is heated evenly from the inside out with an iron drill or iron frame, and then sprinkled with salt, cumin and Chili noodles unique to Xinjiang people. The meat with cumin flavor intruded into the nasal cavity like a robber. After reading these, I understand that Xinjiang barbecue really doesn't have any seasonings, but some are Chili noodles, cumin powder and salt. If you say there is no seasoning at all, that's nothing. The seasoning of Xinjiang people is leather teeth. When barbecuing, all you have to do is cut the leather teeth into powder, mix them evenly with water, soak the mutton skewers in the leather teeth water, and then bake them, which will make the mutton more fragrant and tender.

Many mainland barbecues are made with a variety of seasonings, or directly brushed with sauce and barbecue sauce. Once a person who claimed to be a chef came to my food group and said that the barbecue was made with more than a dozen seasonings. I said Xinjiang barbecue was not seasoned, but the chef said it was not delicious. The kebab without seasoning is not delicious at all. Have you ever been to Xinjiang? The chef said no, he said, the mutton is not seasoned and has a strong taste. Roasted mutton and cooked mutton must be seasoned, so I don't want to talk about it. Those who have never eaten Xinjiang mutton and barbecue really can't communicate. This is also why there are barbecue practices in the mainland that do not know the truth. However, it is understandable that mutton in Xinjiang is n times more delicious than that in other places, and it can be delicious after simple processing.

To put it bluntly, barbecue must have good mutton to be delicious. The mutton in Xinjiang is of good quality. In the words of Xinjiang people, Xinjiang sheep "eat Chinese herbal medicine, drink mineral water, and take the Cotai Strip." Authentic Xinjiang barbecue, mutton kebabs are generally only soaked in water or brushed with egg liquid after roasting. Generally, only salt, Chili noodles, cumin powder and other seasonings are sprinkled when baking.