Ingredients: 500g lamb shoulder, 4 garlic cloves, onion 1 piece, sweet pepper 1 piece, and 8 small tomatoes.

Seasoning: olive oil 100g, red wine 250g, oregano 25g, lemon peel 25g, salt and pepper.

Raw material purchase: oregano and lemon peel can be purchased at the spice counter of foreign trade supermarket.

Practice: 1 Mix the lamb shoulder with red wine, garlic, oregano, lemon peel, olive oil, salt and pepper, and put it in the refrigerator for at least 12 hours. 2 Put 1, onion, sweet pepper and small tomato on with a bamboo stick. 3 Fry in a pan for 2 times until cooked.

Note: the cut shoulder should not be too thick, otherwise it will affect the taste, and it is not easy to master the cooking temperature.