Xinjiang Lamb Skewers

Name: Xinjiang Lamb Skewers
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g leg of lamb; 5g salt; 5g Soy sauce; 5g Cooking Wine; 5g pepper; Some Vegetable oil; 5g Cumin powder; 5g Chili powder; 5g White sesame

by Golden Camellia

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The leg of lamb is frozen in the freezer when a friend bought it, and then packed in a carton to be shipped back. It just melts at home. Such tender lamb leg can not be used to make lamb skewers, let alone the friend’s careful Several bags of cumin powder and chili powder specially used to eat lamb skewers were packed in the carton. The remaining lamb bones are used to cook the fragrant lamb soup, sprinkle some coriander in the pot, it is delicious!

Ingredients

Xinjiang Lamb Skewers

1. Wash the lamb leg, remove the fascia, and cut into moderately sized pieces

2. Put it in a fresh-keeping box, add cooking wine, salt, soy sauce, and pepper, mix evenly, marinate for more than half an hour, and pour in a proper amount of oil before making

3. Mix well, try to coat each piece of meat with a thin layer of oil, and put the lamb on the bamboo skewers

4. Preheat the air fryer to 200 degrees, put the lamb skewers in and fry for 5 to 10 minutes. Remember to turn it over in the middle to make the frying more evenly. Sprinkle with cumin powder, chili powder, and white sesame seeds and enjoy.