Shashlik needless to say the earth the person all know, xinjiang uyghur and kazakh characteristics snacks. Xinjiang shashlik processing exquisite, unique flavor, sweet hot fat, well-known throughout the country. To xinjiang tourism of Chinese and foreign guests, almost no don't eat the roast mutton string.
The roast mutton string processing is very exquisite, must be in a special barbecue iron groove on KaoJiu. Barbecue tank consists of two layer, intermediate partition into mesh shape, use anthracite as fuel. The roast mutton string with iron drill steel, long 30 centimeters or so, a head of a wooden handle. Making, first the fine mutton cut into 3 square centimeters square wafer, in turn, put on the iron solder and then placed in the barbecue tank, while MeiHuo roast, side and refined salt, chili powder, cumin seasoning and so on. Be worth what carry is, salt is not only used to flavor, in addition, in the barbecue process, many fat food heating will drop out of oil, the oil droplets was burning coals can produce high flame sear rack food, if water spray, will only result in soot pollution food, then as long as in the fire and some salt can solve the problem.
Usually, turn roast 3 ~ 5 minutes later and then eat.
烤羊肉串不用说地球人都知道，是新疆
维吾尔族和哈萨克族特色的风味小吃。新疆烤羊肉串加工讲究，风味独特，肥香热辣，驰名全国各地。来新疆旅游观光的中外宾客，几乎没有不吃烤羊肉串的。
烤羊肉串的加工十分讲究，必须在特制的烤肉铁槽上烤灸。烤肉槽分上下两层，中间隔板成网孔状，用
无烟煤作燃料。烤羊肉串用的铁钎子，长30厘米左右，一头装有木柄。制做时，先将精羊肉切成3平方厘米见方的薄片，依次穿上铁钎，然后置放在烤肉槽上，一边用煤火烤，一边撒上精盐、辣椒粉、孜然等佐料。值得一提的是，盐不仅是用来调味，另外，在烤肉过程中，许多含脂肪多的食物加热后会滴出油，这些油滴被炭火烧着会产生很高的火焰烤焦网架上的食物，如果用水喷洒，只会产生烟灰污染食物，这时只要在火中撒些盐就可解决问题。
一般情况下，翻烤3～5分钟左右后即可食用。