How to grill mutton skewers to make them more delicious?

Barbecue mutton skewers must not only be tender and juicy, but also have charred skin and tender meat. If you have good Xinjiang or Mongolian mutton cakes, you can easily achieve this effect by grilling them on skewers. This is the benefit of high-quality ingredients.

However, most people still buy local mutton at the market and roast it at home, which places certain requirements on the handling of the mutton.

First of all, when choosing the location, if possible, choose the lamb shoulder, which is the part between the front leg and the neck. The meat fibers here are short and are easiest to chew. Next is the rib meat, which is fat and lean, suitable for grilling on large skewers.

Then there is the processing of lean meat. Generally, mutton skewers are skewered in the order of lean, fat, and lean, with alternating fat and lean, so that the mutton fat in the fat meat has a particularly strong flavor. But if you can buy lean meat at a good location, it goes without saying. If not, and there are only thicker and longer fibers such as lamb legs, it is recommended to marinate it before grilling. Cut the lean meat into dices, then add a spoonful of baking soda, half a chopped onion, the squeezed juice of half a lemon (or 5ml of pineapple juice), and two spoons of salad oil, mix it into the diced mutton and mix well. Marinate it in the refrigerator for more than 1 hour, and the mutton will become very tender, and the meat will be moist and not dry.

After all the above preparations are done, you can skewer and grill.

Of course, the best way to barbecue is to use charcoal fire, and the best state of charcoal is in the middle and late stages of burning. In the early stage, the temperature of the charcoal fire is too high and the fire is hard. In the middle and late stages, the temperature is just right, and the skin of the grilled meat skewers is slightly Charred, crispy and tender on the inside, very delicious.

Many friends like to eat mutton skewers and drink beer in summer. The best taste is soft, tender and juicy mutton skewers. Drinking and making skewers is the best companion to enjoy the coolness and escape the heat. So the question is, how to grill mutton skewers? Will it taste better? Xinjiang mutton skewers are delicious. Can’t we grill the Xinjiang mutton? The chef said that it can taste almost the same as grilled meat. The original barbecue is authentic barbecue. A few days ago, we saw the chef of Shenyang Original Zhao Chuan restaurant use three kinds of seasonings to grill the mutton skewers. Fortunately, we filmed the whole process.

The first is the choice of mutton. Fresh mutton ribs, cut into 1.5 cm size. The strips of mutton look very tender. It must be lamb from Xiguan Market, not fattening sheep. This original barbecue restaurant only buys two racks of lamb chops every day, and they sell them out as soon as they are sold out.

Cut the long rib meat into a square shape. Note that mutton cannot be washed, as the color will not look good after washing. Serious mutton is definitely cleaner than tap water.

Thread the meat on skewers according to the length of the diced meat. There is no need to make two fat and three thin methods. The ribs themselves are five-dimensional and three-layered, which is very beautiful.

The mutton kebabs in some places are made with sheep tail oil and mutton leg meat. I like to eat rib meat, which is more tender. Some people like to eat lamb leg meat, everyone has their own preferences.

Put the skewers on the stove and start grilling. The charcoal fire should not be too fast or too slow.

Only sprinkle three kinds of seasonings, no sauce. Some people like to brush the sauce or marinate, which is not delicious.

If the mutton skewers feel dry, you can brush some salad oil to lower the temperature and seal the moisture of the mutton. Some people like scallion oil, some like to use chicken oil, and some like to brush it with mutton oil. Everyone has their own love.

As the mutton changes color, sprinkle a little salt on it.

Turn over several times to avoid burning. Unpalatable meat skewers are caused by poor control of the heat. Charcoal fire is the most difficult to maintain a stable temperature. For large fires, water is needed to cool it down, while for small fires, a fan is needed to help heat it up. If the meat skewers are larger, use a flat iron spatula and grill them for a while longer, about four or five minutes is the limit.

When the mutton is almost completely changed in color, sprinkle with chili and cumin. Some people like to eat it with sesame seeds. Anyway, I like meat skewers with three kinds of seasonings. It is best to crush cumin before use.

When the meat bubbles with oil, it is ready and the mutton skewers are ready to eat. I like to stand by the stove and eat the hot mutton skewers directly. Some mutton skewers are made with iron skewers. , it’s especially hot to the mouth.

Original small skewers are just fine. Shenyang mutton now costs 32 yuan per pound. One pound is about thirty skewers. I think the price of six skewers for ten yuan is acceptable. The air on the street is filled with The smell of burnt meat, the lean meat of the sheep shrunk into a ball, the fat meat of the sheep roasted into oily squid, the aroma of hot mutton oil mixed with chili powder and cumin, the aroma of cumin comes out when you burp, this is what the Northeast likes The reason for the original barbecue.

Although Beijing has been quite cold recently, it is said that the weather will get warmer next week. I feel a little happy inexplicably because the skewers season is coming soon. It is quite enjoyable to have a sex game with a few friends or colleagues after busy work. When it comes to delicious and affordable mutton skewers, it must be made by yourself. Some people here will say that the meat skewers they skewer are not delicious! In fact, this is not the case. The main reason is that our methods are wrong. Making it yourself can completely achieve the taste of grilled skewers outside. Of course, you must have a place to barbecue. The main thing is to control the proportion of seasonings. Below I will talk about some methods of grilling skewers for your reference.

Homemade kebabs

Ingredients: mutton, eggs, light soy sauce, cumin powder, cumin grains, sugar, starch, pepper, milk, sesame oil, thirteen spices, Chili powder, salt

Method:

1. The bamboo skewers used to skewer the meat skewers must be soaked in salt water, preferably the night before. This can avoid the embarrassment of breaking the skewer when grilled;

2. Choose meat. I personally recommend choosing lamb hind leg meat, because there is more meat in the hind leg, and the combination of fat and lean tastes better. Buy it. Cut the meat into small pieces with a knife. Here is a little tip. It is best to use two pieces of lean meat and one piece of fat meat. This way, it will not be greasy at all. Soak the small pieces of meat in cold water for about twenty minutes, changing the water once. The advantage of this is that there is less blood and water in the meat, and the water in the meat is also relatively sufficient.

3. This is the key point. You must have seasonings and bacon, eggs, cumin powder, cumin grains, sugar, starch, pepper, light soy sauce, a little milk, just a few tablespoons. , sesame oil, a little Thirteen Incense, you can leave it out, the taste will be richer after adding it. It should be emphasized here that taking three pounds of meat as an example, except for more soy sauce, the other proportions of seasonings are about 30 grams, and one egg is enough. Of course, in addition to salt and chili powder (these two are added when grilling at the end), the seasoned mutton needs to be marinated for about half an hour;

4. After the meat is marinated, it can be skewered. As mentioned just now The taste will be better depending on how you skewer the meat. You can also skewer the meat according to your own taste. Here’s a tip: put a small piece of lean meat on top of each skewer and a small piece of fat meat on the bottom. The reason is that when roasting, the stress point is generally at the bottom, and the fire below is relatively strong. A piece of fat meat can be roasted to produce some oil, so that the skewer is not easy to break. Don't skewer too much meat on each skewer. After skewering, knead it with your hands to keep the gap between the meat.

5. Put the skewers on the charcoal fire and start grilling. It will be cooked in about 5 minutes. Remember to sprinkle salt, cumin seeds and chili powder before turning them over. Try to keep the charcoal as far away from the meat as possible, and it is best to spread the charcoal flat. After basically five minutes, put the meat skewers next to the oven where the charcoal fire is weakest, and smoke it on low fire for a while.

Use a small amount of milk and eggs to increase the elasticity and moisture of the meat. In order to retain more moisture in the meat, starch does not need to be added in a lot of milk, otherwise the roasted meat will not be fragrant. It is best to stir the meat more when marinating so that every piece of meat can be coated with the seasoning. The texture and taste of the meat skewers made in this way are better than those in some skewers shops. You can give it a try.

⒈Mutton.

①Selection of mutton.

⑴Origin. I like to use Inner Mongolian lamb. The reason is very simple. I live close to Xinfadi, where there is a mutton stall recommended by the lady in our cafeteria. My family and friends have been eating it for nearly ten years. There is only the tenderness and fragrance of the mutton. Whether to fetch water or not has never been a consideration here (his family never fetched water).

⑵ Mutton parts. I usually choose lamb neck meat (the piece of meat you buy from scorpions and ask the boss to remove the meat). I call it snowflake mutton. It is characterized by its thick meat, which can be cut into any size. The meat is fat and thin in a multi-layered shape. , in a fused shape, with a fat-to-thin ratio of about 1:4. There is no need to add fat or oil when threading the string, as it is naturally fat and thin.

As for lamb legs (front legs), you can also use them, but the fat and lean meat are separated. Although the proportions are roughly the same, the fat and lean are not integrated, and the grilled skewers will be uneven in softness and hardness.

The hind leg meat is too thin, and the grilled skewers are very woody and not delicious. Although loin loin is cheap, the meat is thin and cannot be cut into pieces. The thin skin dries out as soon as it is grilled. It is very difficult to use, but the price is cheap. Many real butchers use this. There are also some tendons, which are very cheap and can be grilled to make meat tendons.

⑶Cleaning method. The mutton must be washed when it comes back, otherwise it will lose the meaning of grilling it on its own. But the whole piece of mutton needs to be cleaned.

(If the mutton is not cut, it will be clean inside.) Remember not to wash it too much. After washing, just hang the mutton up and drain it. Wash and cut into pieces so that the water content of the mutton will not be destroyed.

⑷The length of the string. The length of the skewers is also very critical. It is generally determined according to the width of the oven. The length of the skewers can be slightly smaller than the width of the oven. Don't make it too short, as the ends will be easily burned. Don’t make it too long, haha, then you won’t be able to let it go