mutton shashlik(yang rou chuan )

mutton shashlik

Introduction:

"The mutton kebab outside smells good, but I dare not eat it. Greedy, let's do it at home! The first successful roast mutton kebab! I deeply feel that it's good to have an oven. I want to turn it away in those days, and then move it back. Now it's time to give full play to its function. Suddenly I think of that sentence: time has changed, things are right and people are wrong. It's true that in different periods there will be different ideas and different results. "

Production steps:

Step 1: prepare materials;

Step 2: wash and drain the mutton, cut it into small pieces about 1cm square, stir well with shredded onion, cooking wine, salt and cumin powder, and marinate for 30 minutes;

Step 3: soak the bamboo stick in water to prevent it from being burnt when baking;

Step 4: put the pickled mutton kebab on the bamboo stick, and don't tighten the meat pieces too tightly, leaving a little space;

Step 5: put the string on the tin foil covered baking tray, sprinkle cumin seeds; preheat the oven and bake for 20 minutes. Take it out halfway, turn it over carefully, and sprinkle some cumin seeds.

Step 6: after baking, sprinkle with chili powder as you like.

Step 7: Delicious mutton kebabs.

Materials required:

Hind leg meat: 500g

Onion: right amount

Cumin powder: right amount

Cumin granules: moderate amount

Chili powder: appropriate amount

Cooking wine: moderate

Salt: right amount

Note: when marinating, be sure to add shredded onion, which can remove the smell of mutton and improve the freshness. After roasting mutton, it's especially delicious to roast the onion slightly.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yang Rou Chuan