I am going through the New Year, and I am very busy after I have finished my work. The recipe for the kitchen has not been updated for a long time. On the occasion of the new spring, I will pass a recipe for 80 times. In 2016, I must send it! Having said that, there are a lot of recipes in the kebabs in the kitchen. I have to go back one more thing and tell you, it’s not that I blow, as I said, you will never smash the mutton skewers sold outside! And the method is simple and easy to learn, saving time!
Fresh lamb, preferably the meat on the belly of the sheep or the hind leg meat, soaked in water for more than 2 hours, preferably for one night; cut a centimeter-sized box and string with bamboo sticks;
Yes, I don't need to marinate overnight, and I tried, the meat after pickling is getting old, and the taste is much worse; directly squeeze the salt by hand, evenly and finely scattered on the worn skewers, each corner is thin Sprinkle with salt on the thin, then sprinkle with cumin powder, cumin, fine chili powder, into the oven!
The most important thing! The oven is preheated to 200 degrees; the oven is placed in the grilled net, the mutton skewers are placed on the grilled net, and the middle and lower layers are placed on the baking tray to catch the baked water and oil; the kebabs are roasted in a baking tray. Baked out to be crisp, the reason is very clear, I think, do not repeat!
Bake the mutton skewer for about ten minutes or so, and flip the lid over the other half. This will allow the roasted oil to penetrate into the meat and not be wasted directly dripping into the lower baking tray;
Twenty minutes or so, the fragrant mutton skewers are out of the oven and eaten hot! Not good, don't want money!