I learned it from the fate brothers in Xinjiang through video. This method of stewing mutton skewers is simple, fast and healthy. It can be baked in more than an hour after it is put on, and there is no tender meat powder or the like. The taste of mutton skewers made in this way kills all the barbecue shops I have been to.

4 kg of leg of lamb (preferably hind leg)

A few slices of ginger powder

Onion 1

5 grams of white pepper powder

Cumin powder 15g

Three eggs.

Salt 10- 15g

Appropriate amount of bamboo sticks

Appropriate amount of Chili powder

Cumin grain size

Appropriate amount of cooked white sesame seeds

The practice of kebab

The quality of mutton must be good. I bought this mutton at a mosque near my home. When I went to the store, I said it was for kebabs. The boss cut my sheep's hind legs, fat and thin. You can make half of it according to the recipe. I bought two Jin of mutton this time. Cut into knuckles-sized pieces and put them in a basin for later use.

Don't cut the onion too much, cut the ginger into powder, and add pepper, cumin powder and salt. When baking, you can put salt and cumin according to your own taste. Put on disposable gloves, stir well, marinate for five minutes, and then beat in the eggs.