Lamb Skewers with Scallions and Cumin

Name: Lamb Skewers with Scallions and Cumin
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Kebab; 1 piece green pepper; 1/2 onion; 1 tablespoon Cumin powder; 1/2 a spoon Sugar; 1/2 a spoon Sprinkle; 1 tablespoon Soy sauce; Some oil

by Soybean family

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

4

After making kebabs for the kids several times a few days ago, I didn’t want to continue grilling them for them. Asked what they thought about the food, the kids said it didn’t matter, but his dad suggested that we should try to fry them. For fried mutton, it seems that I have only eaten it outside. Except for stewing and cooking in the soup at home, it is grilled. It is really the first time for stir-frying. There will be the first time for everything, and the first time. There will be a second time. For the cook, it is best to do if there is a need. As long as it is proposed, it will find a way to meet it. The effect is another matter.

Ingredients

500g Kebab
1 piece Green Pepper
1/2 Onion
1 tablespoon Cumin Powder
1/2 a spoon Sugar
1/2 a spoon Sprinkle
1 tablespoon Soy Sauce
Some Oil

Lamb Skewers with Scallions and Cumin

1. Wash the lamb skewers with clean water and drain the water. Add cooking wine, light soy sauce and sugar to a bowl and marinate evenly for about 15 minutes

Lamb Skewers with Scallions and Cumin recipe

2. After the pot is hot, add a little oil, add the marinated lamb skewers, and stir fry slowly over low heat

3. When the lamb skewers are fried until golden brown on both sides, add cumin and continue to stir fry

4. When the flavor of cumin powder is all incorporated into the lamb skewers, add the chopped onions and stir fry together. When the onion smells fragrant, add the green pepper and stir fry a few times.

Tips:
1. The lamb skewers are marinated with raw oil and cumin powder, and no salt is added during the frying process. If you like the heavy taste, you can add a little salt;
2. During the frying process, keep the fire at a medium-to-low heat. If the fire is too high, it will be easy to fry outside and not cooked inside.