Chuan’r (Chinese kebabs)

 Chuan’r (Chinese kebabs)

Fixings

700 g sheep (in a perfect world containing 25% fat) around 1.5 lb
1 onion, cut
1 tsp salt
1 tbsp stew powder or to taste
1 tbsp cumin powder

Directions

Cut the sheep into 3D shapes (1½-2 cm/½ in). Put into a bowl. Blend in with onion and salt. Leave to marinate for no less than 40 mins.
Light up charcoal in your barbecue. While trusting that the fire will die down, string the sheep onto the sticks. Uniformly disperse the lean pieces and greasy ones (dispose of the onion).

At the point when the charcoal shines and there's not any more apparent fire, place the sticks over the cooking matrix. Flip every now and again to equitably singe the meat.

When the meat turns pale, sprinkle stew powder and cumin powder everywhere.
Partition the sticks into two sections and hold them with each hand. Spot and rub one parcel over another. This will help the oil created from the fat to stream onto the lean meat.
Keep cooking until the meat browns equitably and there's no pinkness on a superficial level (don't overcook). Eliminate from the hotness and serve right away.

Chuan’r (Chinese kebabs) VIDEO