Lamb Kebab
by Living in Wuhan
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Thaw the lamb.
2. Cut into long strips, thinner. Light soy sauce, edible oil, pepper, barbecued meat powder, a little chili noodles, a little salt (light soy sauce is good), cornstarch, mix well and marinate.
3. Skewer into meat skewers, brush in oil and lock in water, and prepare for grilling.
4. Preheat the oven, and then put the meat skewers.
5. Observe while roasting, brush the oil and lock the water when it is dry. The meat skewers are hard to eat when the water is dry. They won't bite and are hard.
6. Roasted to nine mature or fully cooked, sprinkle with cumin, or roast powder, cooked sesame seeds. In order to better stick the material, you can brush some oil before spreading the material. Those who eat chili can sprinkle chili noodles. Dip the oil with the condiments and bake for another two minutes, and the condiments are delicious and ready to eat.
Tips:The Raiders posted for the first time did not defrost or marinate in advance. Obviously, it was not delicious this time.
The key is a few points: cut (appropriate size, good taste, wear and bake, try to be evenly thick and thin), marinate, wear, and bake.
The most important thing is seasoning and roasting. When baking, the most important thing is not to bake in a hurry, and to dry, brush the oil and lock the water! The condiments were only served at the end, and the condiments were baked in the morning and it was not delicious.
