Electric Kebabs

Name: Electric Kebabs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty 2, 3 taels Lamb hind legs; 2 tablespoons Cumin powder; Sprinkle according to personal taste chili; 2 tablespoons Peanut oil; 2-3 tsp salt; 2 tablespoons Cumin seeds; 1 tablespoon sesame; 1 tablespoon starch

by Don't do to you

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The source of the recipes is mainly because eating charcoal grilling is not good for your health and gluttonous lamb skewers, so I bought a household electric grilling equipment to grill them and started to search for some old Beijing electric grilled recipes, and marinated them according to their methods. (Adding n kinds of ingredients, such as tomatoes, onions) and roasting, but roasted without the smell of lamb, and then searched for a Baidu answer on the Internet, the lamb skewers do not need any processing to have the real taste. So I continued to refer to the online method experiment and added some basic condiments. After baking, it tastes good. Write it here mainly for your own record. If you have an improvement plan after you see it, please leave a message to improve it. "

Ingredients

1 catty 2, 3 taels Lamb Hind Legs
2 tablespoons Cumin Powder
Sprinkle according to personal taste Chili
2 tablespoons Peanut Oil
2-3 tsp Salt
2 tablespoons Cumin Seeds
1 tablespoon Sesame
1 tablespoon Starch

Electric Kebabs

1. Small spoon size reference for salt

2. The spoon used for cumin etc.

3. Cut the meat into small pieces, or ask the seller to cut it well. I am a little thin, so I should pair it with fat and lean so that it won’t be firewood and has a fatty smell.

4. Begin to put the accessories, 1 spoon of sesame seeds, 2 spoons of cumin powder, 2-3 teaspoons of salt, 1 spoon of starch, 2 spoons of oil, 2 spoons of cumin grains. After sprinkling, grab it with your hands and seal it with plastic wrap. Put it in the refrigerator for 10-20 minutes to taste.

5. Make the meat skewers well, match the fat and lean, first skewer a piece of fat, then a piece of fat, and then a piece of fat...so full of skewer (the fat will flow down when it is grilled on top, so that it will increase the aroma and will not dry out).

6. Pour water at the bottom of the oven (easy to clean in the later period, increase the moisture so as not to dry the meat) preheat for 5 minutes, then hang the meat skewers and start roasting, roast for 10 minutes, invert every 3 minutes, then invert for 2 minutes, turn off the heat 2 Minutes per minute

7. When out of the pot, you can sprinkle with condiments (chili, salt, cumin) according to personal taste

Tips:
If you like the old, you can increase the time appropriately, but pay attention to frequent reversals to avoid burning.
Meat is best matched with fat and lean to avoid firewood.