Roastthe mutton.Cut the mutton into skewers.
Take the lambribs(from the hind leg), 1 kilogram.Seasoning: 70 grams of sesame oil,2 grams of Sichuan pepper powder,1 gram of chili powder,2 grams of salt,5 grams of monosodium glutamate (MSG),12 grams of soy sauce.(1) Wash the mutton and cut it into cubes measuring 3 cm per side, 0.6 cm thick.Thread them onto skewers, usually 7 to 8 pieces per skewer.
(2) Mix the soy sauce with MSG (2 grams).
Mix chili powder, Sichuan pepper powder, salt, and remaining MSG into a spicy salt mixture.(3) Skewer the meat flat over a low flame grill and roast it, brushing the seasoned soy sauce evenly on both sides in 2-3 applications and sprinkling with the spicy salt.
Roast for about 2 to 3 minutes until the meat turns a golden-brown color.(4) After both sides are done, brush with sesame oil, place them along with the skewers onto a plate.
Characteristics: The meat is golden-browned, tender and crispy, with a spicy and fragrant flavor.(5) Soften some spring onions and then arrange the meat and spring onion sprigs on top.
Place cilantro segments and continue turning.When the meat turns white (beef turns purple-red), remove from the grill to a plate.Enjoy with steamed buns, pancakes, or pickled garlic and fresh cucumber.Characteristics: Fine and tender mutton, grilled on specialized skewers, with a variety of seasonings for rich flavor and appearance.
(5) The skewered lamb is widely popular throughout China as a street snack.It is a traditional delicacy among the Uighur people called "Kawapu".The preparation involves cutting mutton and fat into thin slices, alternating them on small iron skewers and grilling over a long-shaped charcoal grill.Sprinkle with chili powder, salt, and cumin seeds. It's ready in just a few minutes.Its appearance is golden-brown and glossy, with a slightly spicy taste that isn't greasy or gamey, making it deliciously tender.You can find grilled lamb skewers everywhere in Xinjiang.There are special large-sized "Miter Kawapu" (one-meter-long lamb skewers) which are very satisfying to eat, and two to three pieces will suffice for a meal.Modern hotels have introduced many innovations, offering not just traditional lamb skewers but also bambooskewers.pan-fry pancakesand sweet garlic or fresh cucumberseat.The dish features: using fine and tender ingredients, specially grilled on a skewer, with comprehensive and multi-flavored seasonings, resulting in meat that is fragrant, colorful, and beautiful.grillkebabs of lambLamb skewers from Xinjiang are popular across the country as a kind offlavorfulsnackthat has gained the favor of many people."Kawap" in Uighur means, and it is a traditional snack among the Uighur ethnic group.The method involves cutting lamb and lamb fat into thin slices, alternating between fatty and lean parts, skewering them on fine iron sticks, then grilling them over a long-shaped kebab grill, sprinkling some chili powder,fine saltand cumin powder, cooking for several minutes until done.It has a slightly spicy taste, is neither greasy nor gamey, and is tender and delicious.In Xinjiang, you can find kebabs wherever you go.
Kuche has a "Metir Kawap" (one-meter-long lamb skewers), this giant size kebab provides the best satisfaction, eating 2-3 pieces is enough to fill your stomach.nowadays in hotels, there have been many innovations in making kebabs, beyond the usual grilled lamb skewers, there are also bamboonow in hotels they make lamb skewers with many innovations beyond the usual grilled lamb skewers, including bamboo