1. 500 grams of lamb, lean meat cut into small squares about 1.5 cm or 0.5 cm thick, 2 to 3 cm long. Cut the fat into smaller cubes, about 1 cm. I chose Shanxi Youyu's lamb, which is tender and tender.
2. 40 grams of Russian chili sauce (you can use Thai sweet chili sauce instead), 10 grams of cumin powder, 2 grams of white pepper, chili powder according to your own taste, and 5 grams of salt (my family eats slightly lighter salt).
3. 1 scoop (10g) of light soy sauce, 2 scoops (20g) of cooking wine, 90 grams of onion, shredded or cut into small pieces, 20g of which is pressed out of the juice with a garlic press (the onion will make the lamb tender and fresh).
4. Put all the ingredients in the lamb pot, stir evenly by hand, and knead for a while. Cover with plastic wrap and store in the refrigerator for more than 3 hours.
5. When preparing lamb skewers, pour 10g of oil into the lamb box and stir well. When roasting lamb kebabs in the oven, water consumption is great, and mixing in cooking oil will lock some of the moisture in the meat.
6. When skewered meat is skewered, the fat and lean should be separated. I usually skewer a small piece of fat first, then skewer two or three pieces of lean meat, and so on. I made 19 skewers in total for 500 grams of meat.
7. After all the skewers, I didn't want to eat too much at one time. I froze two portions in the refrigerator, each with 6 sticks.
8. Preheat the upper tube of the oven to 230 degrees, spread aluminum foil on the baking tray, place the grill on the upper layer of the middle layer, and connect the baking tray underneath. Bake for 8 minutes first.
9. Take it out and brush some oil first (because it was for dinner, I didn't brush it), sprinkle some cumin powder and chili powder (not included in the ingredient list). Flip the lamb skewers and sprinkle some cumin powder and chili powder (not included in the ingredient list). You can also sprinkle some salt if you like heavy salt. Bake in the oven for another 8 minutes.
10. Baked
11. Can you see the meat?
Tips:1. Onions are indispensable.
2. The single-tube barbecue is more moist, not dry.
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