【jiangsu】orleans Cumin Lamb Skewers (microwave Version)

by Lao Fang Xiaoyu

4.9 (1)
Favorite
1

Difficulty

Normal

Time

20m

Serving

2

Lamb kebabs are a popular diet in recent years. There is basically no difference between low and peak seasons. The style of barbecue combined with regional characteristics has innovation and variety. The original lamb kebabs are eaten with only peppers and sesame seeds. Although there are two kinds of condiments, the evolving barbecue will generally prepare condiments based on the taste of local consumers. The places where kebabs appear most often are food stalls or street vendors. They are delicious and tempting, but the sanitary conditions are also worrying, so our family rarely buys these retail snacks outside.
It’s the first time to grill lamb skewers in a microwave oven. I wonder if the lamb can be cooked in 6 minutes. Haha: It turns out~ it's totally ok, and it tastes great; my guy is very satisfied with it~~~"

Ingredients

【jiangsu】orleans Cumin Lamb Skewers (microwave Version)

1. Prepare the seasoning and lamb

2. Wash and drain and cut into small thick slices

3. Add green onion, ginger, orleans and cumin barbecue ingredients

4. Add green onion, ginger, orleans and cumin barbecue ingredients

5. Use bamboo skewers to string together the marinated mutton.

6. Use bamboo skewers to string together the marinated mutton.

7. Into the microwave

8. Into the microwave

9. Take out the roasted juice, then brush the marinade and turn it over

10. Continue to high heat for 2 minutes and then take out the brush juice and turn over, then high heat for 2 minutes

11. Take out and sprinkle some cumin roast and chili noodles to start eating

12. Eat while it's hot

Tips:

1. Lamb kebabs are best to choose lean mutton
2. At the same time, cut an appropriate amount of fat slices and bake together, the fat and lean taste better
3. The barbecue material is a compound seasoning, so there is no need to add another seasoning when marinating
3. The baking time depends on the amount of meat and the degree of tenderness you like

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