Cumin Lamb Skewers
1.
Cut the lamb into small cubes.
2.
Add a small amount of salt, light soy sauce, onion and cooking wine to marinate for half an hour.
3.
Clean the bamboo sticks and soak them in clean water for a while.
4.
Dress the lamb into fat and thin skewers.
5.
Prepare some vegetable oil, chili noodles and cumin noodles.
6.
Preheat the oven for 5 minutes, put greased paper on the baking tray, and place the lamb kebabs on the grill on the grill for 18-20 minutes.
7.
When roasting for about 8 minutes, remove the lamb skewers on both sides, brush them with vegetable oil, sprinkle with chili noodles and cumin noodles, and return them to the oven to continue roasting.
8.
Observe that the mutton skewers are grilled until the fatty meat "Zizi" is oily, and the aroma comes out. It's basically OK.
9.
. .
Tips:
1. The lamb should be made with some fat. When it is put on skewers, it will be fat and thin, so that it will taste better when it is grilled.
2. If very fresh lamb can also be baked directly in the oven without marinating, sprinkle with a mixture of cumin, salt and chili powder after roasting, the main food is the umami taste of lamb. But my lamb is frozen, so I marinated it in advance.
3. When baking, use high temperature to quickly lock the moisture to achieve a fresh and tender taste, and the baking time is determined according to your own oven.
