Lamb Kebabs with Colored Peppers

Name: Lamb Kebabs with Colored Peppers
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g leg of lamb; 1 piece green pepper; 1 piece Red pepper; 1 piece Yellow pepper; Some Dried red chili; Some Cumin seeds; a little salt; a little Oyster sauce

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Lamb is my favorite meat. It is tenderer than pork, and has less fat and cholesterol content than pork and beef. The content of vitamin B family and iron, zinc and selenium is quite rich. The L-carnitine in mutton can promote fat metabolism and is beneficial to weight loss. It is suitable for puffy men. Like my husband, because he sits for a long time and has a big belly, mutton is very suitable for him. For my middle-aged women, even a little carelessness can easily gain weight. Besides, mutton provides the necessary trace elements, and eating a few bites will not make you gain weight. It can also replenish qi and invigorate deficiency and enhance the ability to keep warm from the cold.
The lamb skewers I brought today are matched with green, red and yellow peppers. Not only are they beautiful in color and appealing to the appetite, but also because the green, red and yellow peppers are rich in vitamin C and plant fiber. The same skewer, its fat and The calories are less than pure meat skewers. While eating delicious, nutrition and health can not be lost.

Ingredients

800g Leg Of Lamb
1 piece Green Pepper
1 piece Red Pepper
1 piece Yellow Pepper
Some Dried Red Chili
Some Cumin Seeds
a little Salt
a little Oyster Sauce

Lamb Kebabs with Colored Peppers

1. Lamb leg is ready, one green, red and yellow pepper each, clean;

2. Remove the fascia from the leg of lamb, cut into cubes of 2, 3 cm in size, and pour some oyster sauce;

3. Grab the taste and let it marinate for 20 minutes;

4. Remove the stems and seeds of the green, red and yellow peppers, cut into 2 or 3 cm dices, roughly equal to the diced lamb;

5. Prepare clean bamboo skewers, intersperse the mutton and colored pepper pieces on the skewers;

6. Place an appropriate amount of mutton and colored pepper skewers in the baking tray. There is a grill in the baking tray. The skewers can be racked up. The broth directly falls on the baking tray and will not drip on the oven heating tube. It produces oily smoke; if the oven is large enough, it can be baked in one oven, if it is like the small capacity of my oven, it needs to be baked twice;

7. Put the skewers into the middle layer of the preheated oven, and heat up and down at 200 degrees for about 10 minutes, depending on the actual situation of the oven;

8. When grilling skewers, you can put dried red pepper, cumin seeds and a little salt into the cooking grinding cup. The amount and proportion are not fixed, and you can choose according to your own taste;

9. Break into fine powder for later use; unused can be sealed in a bottle for storage;

10. Sprinkle pepper and cumin powder on the surface of the baked skewers, start eating!

Tips:
1. The leg of lamb is tender, with only a little fat, which is very suitable for skewers; the taste is more tender after removing the fascia;
2. The heating principle of the oven is different from that of street grills, so the grilled skewers feel slightly moist, but the taste is fresh and tender. If the oven has a hot air circulation function, you can try to use it, so that the skewers will be drier.