Recipe – Lamb shish kabobs 羊肉串鲜嫩弹牙配方

Today I made the lamb shish kabobs for dinner. Here is the recipe I used. (方子来自水妹,淘淘妈

材料:

Costco澳洲去骨羊腿 (羊腿肉),辣椒碎,孜然粒,辣椒粉,孜然粉,盐,牛奶,洋葱

做法

  1. 羊腿肉切2cm长1cm的块儿,肥油别切掉了,留着。It is easy to cook if the meat is cut thin.
  2. 洋葱切小块跟混羊肉一起,倒入牛奶,用力抓揉,尽量让羊肉把牛奶吸收进去。
  3. 盖上保鲜膜放冰箱过夜。(I will mix salt, cumin and milk in the meat, let it sit for 15 minutes for a quick dinner dish)
  4. 竹签串好肉串,羊肉上均匀撒盐,孜然粉和辣椒粉,也可以稍稍放点白糖。
  5. 最后撒上辣椒碎和孜然颗粒,芝麻粒。
  6. 肉串架在烤肉架上,上火broil档3-5分钟,翻面再烤3-5分钟。(I use BBQ grill)

小厨心得:

  1. 牛奶不仅嫩肤还能嫩羊肉。呵呵。这招真是管用,我想牛奶的作用就是平衡羊肉细胞内外渗透压,把水分保住,让羊肉在烤制是不干不柴。洋葱的作用就是去膻味提鲜味吧。
  2. 粉状辣椒孜然和粒状的一起用,不仅味道更足而且口感上有变化有层次。

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