How to grill lamb skewers over charcoal fire

In life, many people like mutton skewers very much, especially for some ethnic minorities in my country, they are very fond of mutton. In fact, the best way to eat mutton skewers is to grill them with charcoal fire. The mutton skewers grilled with charcoal fire are crispy on the outside and tender on the inside. In addition, you can add some peppers, cumin and other seasonings during the grilling process to make the mutton skewers more flavorful. So how to grill mutton skewers with charcoal fire?

1. Don’t choose mutton with a lot of fat

Although lamb skewers made from fatty lamb are particularly fragrant, try not to use fatty ingredients when grilling over charcoal indoors, as the fat dripping onto the charcoal will produce thick smoke. No one wants to fill the house with smoke when eating lamb skewers, and someone might even call the police to ask for the fire department. If you were abroad, it might trigger the smoke alarm and cause trouble.

2. Be sure to buy charcoal that is easy to ignite

Not all charcoal is easy to ignite, so you must inquire carefully before purchasing charcoal. If you buy charcoal that is difficult to ignite, it will be very difficult to start a fire. In addition, you should also buy smokeless charcoal because the space at home is relatively small and it is not easy to expel too much smoke.

There is a kind of charcoal that can be easily ignited with a match. It will light up at once, and the flame is light blue. It may be because of the addition of combustion-supporting substances such as solid alcohol. This kind of charcoal is the first choice for home charcoal grilling.

Once the charcoal is lit, try not to turn it over. Frequent turning over can easily cause the charcoal to go out, requiring you to relight it. After the charcoal is lit, open all the vents on the lid and the stove body. Wait until the black charcoal has turned grayish white, with dark red flames glowing underneath the grayish white ashes, then you can start grilling the lamb kebabs.

3. Open doors, windows and all exhaust equipment

No matter how good the charcoal-grilled lamb kebabs taste, life is the most important thing after all. Since charcoal may release carbon monoxide when burning, all doors, windows and exhaust equipment must be opened to maintain good ventilation conditions indoors, or the charcoal grill can be moved directly to the door or yard.

4. The mutton skewers should be marinated in advance and sprinkled with enough seasonings

The lamb should be marinated for at least 3 hours in advance until it is fully flavored, and sprinkled with enough seasonings before putting it on the grill. Avoid sprinkling seasonings after putting the lamb skewers on the grill, as the seasonings will fall onto the charcoal and cause a lot of smoke.

If you really need to add seasoning during the process, you can take the lamb skewers off first, brush them with some oil, sprinkle them with seasoning, let the seasoning stick firmly, and then put them back on the grill.