Oven Version of Kebabs
1.
Frozen lamb skewers are taken out in advance to thaw.
2.
Wash the lamb skewers after thawing, and soak up the water with kitchen paper.
3.
Put the dried lamb skewers on a plate, and sprinkle some salt on the skewers, just a little bit. Spread evenly, otherwise some places are salty and some places are tasteless, but don't sprinkle too much, or it is too salty. There will be salt in the roasting wing material behind. Let stand and marinate for about five minutes. (Today, the specific amount of seasoning is not given, because everyone has different tastes and different feelings of salty and spicy. You can just put it according to your own taste.)
4.
During the marinating process, let's prepare the side dishes. Because the meat is a little bit small, the pure meat will feel greasy, so I served it with a green pepper and carrot. Wash these two well.
5.
Cut green peppers and carrots into small pieces. Carrots should be about 3-4 mm thick, and green peppers should be cut into pieces. (It would be better if there are onions and shiitake mushrooms).
6.
After the lamb skewers are marinated, the meat is chopped off and re-skewered in the order of the meat, green peppers and carrots. Cut into 2 pieces in the thick part and separate them in the middle. Don't throw away the fat. You can skip it after roasting, but bring some when roasting to moisturize the lean meat and vegetables. (At that time, I was so oily that I couldn't take pictures.)
7.
Preheat the oven up and down to 200 degrees. The skewers are arranged on the grill and brushed with oil.
8.
Then sprinkle the grilled fin material and send it to the middle of the oven.
9.
Take it out after five minutes, turn the meat skewers over, brush the oil again, sprinkle with the grilled wing material, and put it back in the oven to bake.
10.
Take out the same five minutes later, turn it over again, and see where the meat is relatively dry, brush some oil, and sprinkle some ingredients on the place where there is no seasoning, and then return it to the oven for roasting. It takes about 15-20 minutes to cook, depending on your own oven. I don’t know how to judge whether it’s cooked or not, you can taste a piece.
Tips:
1. This is a frozen lamb skewers, which is relatively small, so it is enough to marinate for a few minutes. If you cut the fresh lamb by yourself, you can cut it slightly larger, about 2 cm square, 5 mm thick, and add some onions, mushrooms, and carrots to marinate for a period of time. It will be more delicious.
2. Why do we need to brush oil? Because the fiber of mutton is relatively thick, it will be more firewood to dry roast directly. Brushing with oil will keep the meat fresh and tender. When we eat barbecue outside, we will also see that the grilling chef will brush with oil regardless of what is grilled.
3. The grill is best for kebab and chicken wings. One is to heat it evenly, and the other is that the excess fat can leak out. If you only use the grill pan, the meat skewers are soaked in grease, and most of them enter your stomach, which is unhealthy.
