Western Style Grilled Lamb Skewers
1.
Wash the fatty lamb and cut into small pieces
2.
Put the cut lamb into a bowl, add salt, cumin powder, soy sauce, olive oil, and chopped herbs, stir well, and marinate for 20 minutes
3.
Wash the onions and carrots and cut into small pieces
4.
Also add salt, cumin powder, chopped vanilla, olive oil, mix well, marinate for a while
5.
Wash the bamboo sticks and scald them with boiling water for a while to eliminate the poison
6.
Lamb and vegetables are skewered at intervals, neatly arranged on the baking tray, and brushed with olive oil
7.
Sprinkle some cumin powder and wrap the exposed bamboo stick with tin foil to prevent blackening after baking
8.
Put it in the middle of the oven, choose the lamb kebab function in the menu, set the heat to more than 160, lower the heat to 170 degrees, and bake for 23 minutes
9.
Add a little bit of water to the honey and mix thoroughly
10.
After baking, take out the lamb skewers and brush with a layer of honey syrup
11.
Put it in the middle of the oven again, and bake at 200 degrees for 10 minutes at the same time.
Tips:
1. Choose fatty lamb for roasting. It feels good, and the mutton fat is very fragrant after roasting.
2. The ingredients will be marinated for about 20 minutes to taste easily. When baking, wrap the bamboo skewers with tin foil to prevent the bamboo skewers from baking.
3. Finally, increase the temperature for baking and bake on high heat for 10 minutes to force out the fat of the lamb skewers, so that the surface will burn quickly to achieve a tender texture on the outside and inside.
