Kebab

For roasted lamb, choose lamb leg, for roasted beef, choose beef tenderloin, and the method is the same for beef and mutton. Cut the lamb into finger-sized pieces.

For kebabs, marinating the meat is a very important process. The effect of marinating the meat determines the taste of the kebabs. Curing meat is actually very simple. Chop the onions, mix them with the meat, and add salt and sugar. If you only add salt, the grilled meat skewers will taste very dry. Adding sugar can make the mutton taste more rounded and have a better texture.

Charcoal fire is definitely the first choice for barbecue. Barbecue cooked over fire has a good taste and aroma. Turn on the fire before grilling the meat. The meat skewers will be more tender when grilled on a high fire. If the fire is not strong, the meat skewers will turn into wood.

When the fire is hot, start grilling.

Roast quickly over high heat, but be careful not to start a flame.

Brush the meat with oil after it is completely white.

Continue roasting for 30 seconds and sprinkle with cumin and chili powder.

In order to ensure that the cumin and chili noodles can be completely hung on the meat, drip oil again after sprinkling the cumin and chili noodles. This process can only be dripped with oil but not brushed with oil.

Turn the grill over high heat, divide the meat skewers into two parts, rub them together so that all the seasonings can evenly penetrate into each piece of meat, and grill for 30 seconds.

At this point, the fragrant kebabs are ready!

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