Roast mutton kebab(kao yang rou chuan )

Roast mutton kebab

Introduction:

"For kebabs, you don't have to eat out. Do not worry about their own, the key is that there is no technical content, very simple. Just marinate the meat in advance according to your own taste, then string it up and bake it. The roasted bunches are ruddy in color, fragrant on the outside, soft and tender on the inside, and have a special flavor of cumin. It's really wonderful

Production steps:

Step 1: wash and drain the mutton and cut it into 1cm square pieces;

Step 2: stir in 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.

Step 6: take it out midway, turn it over carefully, brush a layer of oil and sprinkle sesame seeds.

Step 7: the delicious kebab is ready! It's more beautiful to sprinkle some chili noodles!

Materials required:

Mutton: 500g

Onion: right amount

Sesame: right amount

Salt: right amount

Cooking wine: moderate

Cumin powder: 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: firing

Production time: half an hour

Taste: cumin

Chinese PinYin : Kao Yang Rou Chuan