Kebab
| Lamb ham 1000g | Table salt Appropriate amount |
| Chili noodles Appropriate amount | Chili pepper Appropriate amount |
| Cumin grains Appropriate amount |
Step 1
Separate the fat and lean meat from the lamb hind legs and cut it into cubes about the size of a Coke bottle cap. It should not be too big and not cooked well. If it is too small, it will shrink after roasting and there will be nothing left.
Step 2
Two pieces of lean meat and one piece of fat meat are interspersed and threaded. Seven or eight pieces of meat can be pierced on a skewer. After threading, hold it with your hands to make the meat firmer.
Step 3
After threading, place the skewers on the grill, place them in the middle rack of the oven, and place a baking sheet lined with tin foil on the lower rack. Bake at 220 degrees for five minutes.
Step 4
When the meat is a little bit mature after taking it out, sprinkle salt, cumin seeds, chili powder, and crushed chili on the front and back in turn, and bake in the oven at 220 degrees for 10 minutes.
Step 5
The color becomes darker and the surface is slightly dry and browned.
Step 6
Things to note: ① The baking sheet is covered with tin foil, mainly to catch the oil that drips during the baking process, so that it can be cleaned after use. Another reason is that if the dripping oil is not caught, there will be a very thick smell when the oil drips onto the heating tube.The smell of smoke fills the room! ② Cumin grains cannot be replaced with cumin powder. The aroma will be stronger after the cumin grains are roasted. Chili noodles and crushed chilies are indispensable. Chili noodles are for good color after roasting, and crushed chilies are for texture and taste. If you don’t believe it, you can try it! ③A friend suggested soaking the bamboo skewers in cold water before skewering the meat to prevent the skewers from becoming burnt during the grilling process. You can pay attention to it. Kebab cooking tips
