Kebabs - Taste of Xinjiang
Overview
Mutton skewers, mutton skewers, Xinjiang mutton skewers... Amidst the shouting, the aroma penetrates your nose. The mutton skewers must be charcoal grilled, delicious! ----In people's opinion, only Xinjiang kebabs are authentic and authentic. It is not only a street-style fast food, but also a delicious dish that can be served to entertain guests. Kebabs are called kawafu in Uyghur. In Kuqa, there is a kind of mutton kebab called Mitelkawa (1 meter long), which is really enjoyable to eat. There are two reasons why Xinjiang mutton kebabs have a unique flavor. One is that the breed of sheep in Xinjiang is excellent, which is closely related to the water and grass conditions in Xinjiang. For example, Altay's big-tailed sheep and Bayinbuluk's big-tail sheep are both high-quality meat sheep. Another is that Xinjiang kebabs use a special seasoning - cumin. These two unique conditions are not available in other regions. Roast mutton can be said to be a traditional snack in Xinjiang that is popular all over the country. Authentic roast mutton is grilled on a special barbecue tank and uses anthracite coal as fuel. Use red willow branches to make barbecue skewers. Later, kebabs spread to all parts of the country, among which Xinjiang’s is the most authentic. It is said that Shanghainese who don’t want to eat mutton will give their thumbs up after eating Xinjiang’s kebabs: It’s delicious. The authentic Xinjiang kebabs are usually marinated with white onions and salt. They choose lean mutton and some fat meat. A certain proportion of fat meat will make the taste more delicious and not bad. It is important to cut the mutton into mahjong-sized pieces rather than slices. One skewer is made up of 5 pieces of mutton, and 5 skewers are made into a handful, and the roasting is done back and forth in this way. If you use slices and bake them over high heat, the water will be lost and they will become dry and hard, which will ruin your appetite. In fact, people in Xinjiang don’t like to call mutton skewers. Usually when they go there, they just call the boss: “Here are 5 skewers of barbecue!” Nowadays, many families in Xinjiang have small iron stoves. Every summer, the small iron stoves are heated with anthracite and placed at the door of their units to grill mutton skewers. Relatives, friends and family sit on the floor, and the big skewers of barbecue are paired with naan beer. It is really enjoyable. I originally wanted to bake it outside, but it was freezing and snowy outside. It was too cold, so I baked it in the oven, but the taste was not as authentic as that of anthracite.
Tags
Ingredients
Steps
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Ingredients: Lamb shank, lamb fat, white onion, salt, cumin powder, chili powder
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Remove the tendons from the mutton leg and cut into pieces the size of mahjong, and cut the mutton fat into pieces
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Shred white onion
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Put the mutton pieces in a large bowl, add onion shreds, salt and a little water
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Mix evenly,
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Cover with plastic wrap and marinate for 2-3 hours to absorb the flavor
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Wash the bamboo skewers, skewer the marinated meat pieces and two pieces of lean meat first,
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Skewer a piece of fat meat in the middle,
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Then skewer two pieces of lean meat and skewer 5 pieces of mutton, a total of 5 skewers,
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Then skewer two pieces of lean meat and skewer 5 pieces of mutton, a total of 5 skewers,
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Preheat the oven at 250°C for 5 minutes, add a barbecue rack, place it on the middle and upper rack, and place a baking sheet underneath. Roast for about 4 minutes, and you will see that the color of the mutton changes from dark to white,
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Flip and continue baking until the other side changes color,
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Take out the mutton skewers and sprinkle cumin powder, chili powder and a little salt on both sides,
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Bake for another 3 minutes and serve.
