Material preparation: 400g of leg of lamb, 5g of cumin powder, 4g of cumin granules, 6g of Chili powder, 4g of salt, proper amount of soy sauce, half an onion, proper amount of vegetable oil, 4g of yellow wine, etc.

1, the leg of lamb should be so fat and thin that it is delicious only when it is roasted, not firewood. Wash the meat, blot it with kitchen paper, and then cut it into small hob pieces.

2. Put the minced meat into a container and add shredded onion, yellow wine, salt, cumin powder, Chili powder (part of the weight given in the recipe), soy sauce and vegetable oil.

3, grab and mix evenly, then cover with plastic wrap and put it in the refrigerator for more than 2 hours. Mutton will be more delicious if it is marinated for a long time.

4. Soak the bamboo stick in water in advance and wash it for later use. Then put the fat mutton on the bamboo stick.

5. Preheat the oven to 200 degrees in advance. Lamb kebabs are placed on the grill, covered with tin foil, and placed on the lower layer of the grill to collect oil. Bake in the middle of the oven, and bake for 10 minutes.

6. Turn over after ten minutes, sprinkle with cumin and Chili powder, and bake for another five minutes until the mutton is thin and golden, and the fat is dripping with oil.