Lamb Kebab
by Tianshan Cocoa
Favorite
Difficulty
Easy
Time
1h
Serving
3
Mutton skewers, mutton skewers, Xinjiang mutton skewers..." As you shout, the fragrance bursts into your nose. "The mutton skewers must be grilled on charcoal, fragrant! "----In people's perception, only Xinjiang kebabs are authentic and authentic. It is a street-style fast food and a delicious delicacy that can be served on the table. The kebab is called "Kawafu" in Uyghur language. . In Kuqa there is a kind of "Mitrkawafu" (1-meter-long mutton skewers), which is enjoyable to eat. Xinjiang mutton skewers have a unique flavor for two reasons. One is Xinjiang lamb skewers. The variety is excellent, which is closely related to the conditions of Xinjiang’s aquatic plants. For example, the large-tailed sheep in Altay and the Bayinbulak Dajie sheep are all high-quality mutton sheep. The other is that Xinjiang kebabs use special condiments. A cumin. These two unique conditions are not available in other regions. Roasted lamb can be said to be a traditional Xinjiang snack that is popular throughout the country. The authentic roasted lamb is grilled on a special barbecue tank, using anthracite as fuel. . Use red willow twigs to make barbecue skewers. Later, kebabs spread across the country, among which Xinjiang is the most authentic. It is said that Shanghainese who do not want to eat lamb will give their thumbs when they eat Xinjiang kebabs: "Man Tasty (eating) grid".
The authentic Xinjiang lamb kebabs are generally marinated with white onions and salt. Choose lean lamb and then some fat. A certain percentage of fat will taste more delicious, and it will not taste good. Lamb must be cut into mahjong-sized pieces instead of slices, which is very important. One skewer is 5 pieces of lamb, and 5 skewer is a handful, which is grilled back and forth. If you use a slice, it will be burned on the fire, the moisture will be lost, it will become dry and hard, and your appetite will be defeated. In fact, people in Xinjiang don't like to call lamb skewers. When they go, they usually call the boss: "Come on 5 skewers!" Many families in Xinjiang now have small iron stoves. Every summer, anthracite is raised in the small iron stove and placed at the door of their unit to grill mutton skewers. Relatives, friends and family sit on the floor, and large skewers of barbecue with naan beer are really enjoyable. I originally wanted to grill it outside, but it was too cold outside and it was too cold, so I baked it in the oven, but the taste was authentic and delicious without anthracite grilling.
The authentic Xinjiang lamb kebabs are generally marinated with white onions and salt. Choose lean lamb and then some fat. A certain percentage of fat will taste more delicious, and it will not taste good. Lamb must be cut into mahjong-sized pieces instead of slices, which is very important. One skewer is 5 pieces of lamb, and 5 skewer is a handful, which is grilled back and forth. If you use a slice, it will be burned on the fire, the moisture will be lost, it will become dry and hard, and your appetite will be defeated. In fact, people in Xinjiang don't like to call lamb skewers. When they go, they usually call the boss: "Come on 5 skewers!" Many families in Xinjiang now have small iron stoves. Every summer, anthracite is raised in the small iron stove and placed at the door of their unit to grill mutton skewers. Relatives, friends and family sit on the floor, and large skewers of barbecue with naan beer are really enjoyable. I originally wanted to grill it outside, but it was too cold outside and it was too cold, so I baked it in the oven, but the taste was authentic and delicious without anthracite grilling.
